Wash the potatoes well and cook them in boiling water with the skins on. Do not overcook. Drain and let cool for a few minutes.

While the potatoes are cooking, bake the bacon in the oven until crispy. Reserve the bacon fat and chop the bacon into small pieces.

Heat the reserved bacon fat in a skillet and sauté the red onion until softened but not browned. Add the chicken broth, mustard, vinegar, salt, half of the green onions, and parsley. Bring to a boil, then remove from heat.

Slice the potatoes with the skins on. Add the onion dressing and bacon, and gently toss to combine without breaking up the potatoes. Keep warm or at moderate temperature.
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