Crispy bacon and tender waxy potatoes come together here in a warm, tangy skillet salad that's built for cozy weeknights or a hearty side at a cookout. The potatoes simmer until fork-tender, then get sliced into rounds and folded straight into a skillet dressing of reduced apple cider vinegar, savory chicken broth, a touch of sugar, and a spoonful of Dijon mustard for depth. Rendered bacon fat and softened onion give that dressing its rich, savory backbone, while crisp bacon pieces and a shower of fresh parsley get folded in right at the end for texture and brightness. Served warm straight from the skillet, it's got that classic sweet-and-sour balance German potato salad is known for, with a glossy coating that clings to every slice. It's a satisfying, comforting side that holds up well on a gluten free table without missing a beat.
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Place the potatoes in a large pot and cover with cold, well-salted water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until a paring knife slides through the center of the largest potato with no resistance, 20–25 minutes. Drain and set aside until just cool enough to handle.
While the potatoes cook, add the bacon pieces to a large skillet over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is crisp and deep golden brown, 8–10 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the skillet.
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