Put whole potatoes in a pot, cover with cold water, salt it well, and simmer until a fork slides in easily, usually 15-20 minutes for small potatoes.

Drain the potatoes and let them cool enough to handle. Peel if desired and slice them into coins or chunks.

In a skillet, cook chopped bacon until crisp. Remove the bacon, keeping a couple spoonfuls of drippings in the pan. Add chopped onion and cook until soft and golden.

To the onions, add broth, vinegar, sugar, mustard, salt, and pepper. Let it bubble for one minute.

Put potatoes in a large bowl and pour the hot dressing over them. Add bacon back in and gently toss.

Let it sit for 10 minutes, then toss again.

Add chopped herbs if you have them, then taste and adjust flavors with more vinegar, salt, or broth as needed.