German Potato Salad

2 1?4 lb. waxy potatoes,
such as red new potatoes
Kosher salt, to taste
3 strips bacon, chopped
1?2 yellow onion, chopped
1 tbsp. all-purpose flour
3?4 cup chicken broth
1?3 cup white wine
2 tbsp. dijon mustard
1 1?2 tsp. sugar
2 tbsp. chopped flat-leaf parsley leaves,
plus more for garnish
Ground black pepper, to taste

Put potatoes into a 4-qt. saucepan; cover with salted water by 1″. Bring to a boil and reduce heat to medium-low; simmer until potatoes are tender, 20?25 minutes. Drain; transfer to a bowl. Cover with plastic wrap to keep warm.

Meanwhile, cook bacon in a 2-qt. saucepan over medium-high heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel; set aside. Reduce heat to medium and add onions; cook, stirring, until soft, about 8 minutes. Add flour; cook, stirring constantly, for 45 seconds. Add broth, wine, mustard, and sugar. Bring to a boil, whisking constantly; set aside.

Peel potatoes and cut into thick slices; transfer to a bowl. Pour in broth mixture, add parsley, and season with salt and pepper. Toss to coat. Garnish with reserved bacon and parsley.