Place sliced potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Lower the heat and simmer for 10-12 minutes until the potatoes are tender but not mushy. Drain and set aside.

Heat a large skillet over medium heat. Add diced bacon and cook until crisp, about 7-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel to drain. Leave about 2-3 tablespoons of bacon fat in the skillet.

Add the chopped onion to the skillet with the bacon fat. Cook until soft and slightly golden, stirring occasionally, about 4 minutes.

Stir in the vinegar, Dijon mustard, dried dill, sugar, salt, and black pepper. Mix well. Pour in the broth and cook for 2-3 minutes, letting the mixture heat through and thicken slightly.

Place the cooked potatoes in a large mixing bowl. Pour the warm dressing over them and gently toss to coat evenly.

Add the crispy bacon to the potatoes and mix gently until combined.

Taste and adjust the seasoning, adding more salt or black pepper if needed.

Serve warm, optionally garnished with parsley for a fresh touch.