Warm Potato and Bacon Salad with Mustard and Parsley

Peel the potatoes and cut them into 1-inch cubes. Place in a large pot, cover with cold salted water, and bring to a boil over high heat.

Cook until the potatoes are just tender when pierced with a knife, about 12-15 minutes. Drain and set aside, keeping them warm.

While the potatoes cook, peel the yellow onion and finely dice it. Reserve.

Wash and chop the parsley roughly, including tender stems. Set aside for finishing.

Cut the bacon into 1/2-inch pieces. Place in a large cold skillet and bring to medium heat.

Fry the bacon until crispy and the fat has rendered, about 8 minutes. Remove the bacon pieces with a slotted spoon and set aside on paper towels. Reserve the bacon fat in the pan.

Add the butter to the skillet with the bacon fat over medium heat. Once melted, add the diced yellow onion and cook until softened and translucent, about 4 minutes.

Stir in the mustard, white vinegar, and chicken broth. Season with salt and black pepper. Bring to a gentle simmer and cook for 2 minutes to meld the flavors.

Add the warm drained potatoes directly to the skillet. Gently fold everything together, ensuring the potatoes are well coated with the warm dressing.

Sprinkle the crispy bacon pieces and chopped parsley over the salad. Fold once more to distribute evenly.

Serve immediately while warm. This salad is best eaten the moment it is made — do not let it sit or the potatoes will absorb all the dressing and the salad will become dry.