Scrub and cut potatoes into bite-sized pieces then place in a large pot. Fill pot with enough water to submerge potatoes and bring to a boil over medium-high heat. Cover and let boil for 20 minutes or until potatoes are fork tender. Drain potatoes and set aside.
While potatoes are boiling, add olive oil to a large skillet over medium-high heat. Add onion and cook for 6-7 minutes or until tender. Add garlic and cook an additional minute.
Add chicken broth, vinegar, mustard, sugar, salt and pepper to the skillet and stir to combine. Bring to a low boil and cook, stirring continuously, for 2-3 minutes or until thickened.
Add cooked potatoes, diced bacon and fresh parsley to a large mixing bowl. Pour prepared sauce over the top and stir to coat evenly. Serve warm or cold.