Start by placing 2 pounds of red potatoes in a large pot filled with cold, salted water. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes. The potatoes are done when they’re tender enough to pierce with a fork but still hold their shape. Drain and let them cool until manageable.

While the potatoes are cooling, whisk together 1/4 cup of chicken or vegetable broth, 3 tablespoons of vinegar, 1/2 tablespoon of sugar, and 1 teaspoon of Dijon mustard in a bowl. This tangy dressing will elevate your German potato salad. Set the mixture aside to let the flavors meld while you cook the bacon.

In a large skillet over medium heat, fry 12 ounces of chopped bacon until crispy, about 8-10 minutes. Keep an eye on it as it cooks, stirring occasionally for even crispiness. Once done, remove the crispy bacon pieces and place them on paper towels to drain, while keeping the rendered bacon fat in the skillet for added flavor.

In the same skillet with the bacon fat, add 1 diced medium red onion and sauté over medium heat until it turns translucent, about 5 minutes. Then, add 3 minced cloves of garlic and continue to cook for another 30 seconds until fragrant.

Pour the reserved broth dressing into the skillet with the onions and garlic. Increase the heat to medium-high and bring the mixture to a gentle boil. Allow it to simmer for about 3-5 minutes, reducing the liquid by half.

Once the potatoes have cooled, cut them into bite-sized chunks and add them to the skillet with the dressing. Toss in the reserved crispy bacon and 2-3 tablespoons of chopped Italian parsley. Gently stir to coat everything evenly.

Finally, season with salt and pepper to taste and serve warm, optionally garnishing with fresh chives.