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Cut potatoes in half or in quarters so they are similar in size to boil evenly
Add potatoes to a large pot of water and bring to a boil for roughly 20-25 minutes until fork tender, then drain and place in a large bowl
Fry the bacon in a large skillet until crispy, remove and place on a paper towel-lined plate, reserving the bacon grease
Add chopped onions to the bacon grease and cook on low until softened
Mix together broth, apple cider vinegar, mustard, sugar, salt and pepper, then pour into softened onions and scrape any browned bits from the pan
Cook the sauce until slightly thickened, then add the bacon and incorporate
Pour the sauce over the warm potatoes, toss in chives and parsley, and serve immediately or chilled