Place red potatoes on a steamer basket* set in a pot with about 1 ½-inches of water. Bring water to a simmer over medium-high heat.

Cover pot with a snug lid and let steam until potatoes are tender, about 20 - 25 minutes (test for doneness by piercing potatoes through center with a knife, it should glide through). Set aside to cool just until warm enough to cut into chunks.

While potatoes are steaming, cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp (about 6 - 7 minutes). Remove bacon, set aside and leave drippings in skillet.

Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer.

Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.

Add chopped potatoes, bacon and olive oil and toss. Season mixture with salt and pepper to taste.

Remove from heat, toss in parsley. Serve warm (or see notes to serve chilled). If mixture seems to be just slightly dry you can either toss in a little more olive oil or chicken broth.