Boil water. Add 2 tablespoons of salt to a large pot of water and bring it to a boil. Once boiling add the whole, unpeeled, potatoes and cook for 10-15 minutes until fork tender.
Drain and cut. When the potatoes have finished cooking drain the water and set the potatoes aside to cool. Once they have cooled enough to handle cut each one in half and then into half-moon slices about ½ inch thick.
Cook bacon. In a skillet cook the thick-cut bacon in batches, setting aside on a paper towel-lined plate to remove the excess fat. When the bacon has finished cooking reserve ¼ cup of the bacon fat and dispose of the rest.
Make dressing. In the same skillet cook the onions in the reserved fat from the bacon and add vinegar, chicken stock, sugar, dijon, salt, and pepper whisking together. Bring to a boil and let the liquid reduce to about 2 cups, approximately 10 minutes.
Combine & serve. Place the potatoes in a large bowl and pour the dressing over them gently folding them together until the potatoes are coated. Sprinkle with fresh parsley and chives. Serve warm.