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.

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.