Cook the Potatoes:

• Place the unpeeled potatoes in a large pot and cover with cold, salted water.
• Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
• Drain the potatoes and set aside until cool enough to handle.

Prepare the Dressing:

• In a large skillet over medium heat, cook the diced bacon until crisp.
• Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
• Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
• Stir in the beef broth, white vinegar, Dijon mustard, sugar, salt, and pepper. Bring the mixture to a simmer, stirring occasionally.

Combine Potatoes and Dressing:

• Peel the cooled potatoes and slice them into ¼-inch thick rounds.
• Place the sliced potatoes in a large bowl.
• Pour the warm dressing over the potatoes and gently toss to combine, ensuring the potatoes are well-coated.
• Let the salad sit for at least 20 minutes to allow the flavors to meld.

Finish and Serve:

• Before serving, gently stir in the cooked bacon and vegetable oil.
• Adjust seasoning with additional salt and pepper if needed.
• Garnish with chopped fresh chives or parsley.
• Serve the salad warm or at room temperature.