Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly, then slice potatoes into halves or quarters.

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.

Add the chopped onion to the skillet and sauté in the bacon drippings until softened, about 5 minutes.

In a small bowl, whisk together the apple cider vinegar, chicken broth, Dijon mustard, sugar, salt, and pepper.

Pour the vinegar mixture into the skillet with the onions and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.

Add the sliced potatoes and cooked bacon to the skillet, gently tossing to coat the potatoes in the dressing. Cook for an additional 2-3 minutes until heated through.

Remove from heat and stir in the chopped parsley before serving.