Bring a large pot of salted water to a boil and add the whole, unpeeled potatoes. Boil for 15-25 minutes until a knife easily pierces the center but they're still slightly firm—you want them tender but not falling apart. While the potatoes cook, chop the bacon into 1/2-inch pieces, dice the red onion into 1/4-inch pieces, mince the garlic cloves, and finely chop the fresh dill and parsley. Having everything prepped and ready will keep the cooking process smooth and efficient.

Heat the olive oil in a large skillet over medium-high heat and add the chopped bacon. Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat. Remove the bacon with a slotted spoon and set aside on a paper towel, keeping 3-4 tablespoons of the bacon grease in the pan. Reduce heat to medium, add the diced red onion to the remaining grease, and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook for just 30 seconds until fragrant—I find that quick timing prevents the garlic from becoming bitter.

To the softened onion and garlic in the skillet, add the apple cider vinegar, chicken stock, Dijon mustard, sugar, salt, pepper, and red pepper flakes. Stir well to combine and simmer for 2 minutes to allow the flavors to meld and the sugar to dissolve completely. The mixture should be warm but not boiling—this preserves the brightness of the vinegar and ensures the dressing coats the potatoes evenly.

Drain the cooked potatoes and let them cool for 5-10 minutes just until they're cool enough to handle. Cut them into 1/2-inch thick slices (I prefer slices to chunks for better vinaigrette absorption) and transfer to a large bowl. Pour the warm vinaigrette from Step 3 over the potatoes, add the crispy bacon from Step 2, and sprinkle with the chopped fresh dill and parsley. Toss everything together gently but thoroughly until the potatoes are well coated. Serve warm or at room temperature—this salad actually tastes better after sitting for 15-20 minutes as the flavors continue to develop.