Place red potatoes on a steamer basket set in a pot with about 1.5 inches of water. Bring water to a simmer over medium-high heat.

Cover the pot with a snug lid and let steam until potatoes are tender, about 20-25 minutes (test for doneness by piercing potatoes through the center with a knife, it should glide through easily). Set aside to cool just until warm enough to cut into chunks.

While potatoes are steaming, cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp (about 6-7 minutes). Remove bacon, set aside, and leave drippings in the skillet.

Add onions to the skillet with drippings and cook for 5 minutes. Add garlic and cook 30 seconds longer.

Pour in chicken broth, apple cider vinegar, Dijon mustard, and granulated sugar. Bring the liquid to a simmer and let it reduce by about half for a minute or two.

Add chopped potatoes, bacon, and olive oil, then toss to combine. Season the mixture with salt and pepper to taste.

Remove from heat, toss in fresh parsley. Serve warm. If the mixture seems slightly dry, you can toss in a little more olive oil or chicken broth.