Starting with the potatoes, add 2 ½ pounds of whole, unpeeled Yukon gold potatoes to a pot and cover with at least an inch or two of cold water. Bring to a boil, add some salt to the water, then lower the heat a bit and cook until a fork or paring knife can easily pierce them without resistance, about 15-20 minutes or so. Drain and set aside until cool enough to handle.

Once the potatoes begin to boil, work on the marinade. Dice 6 slices of bacon into small pieces and add to a large, cold skillet and set over medium heat. Cook, stirring occasionally, until the bacon is crisp. Remove with a slotted spoon and drain on a paper towel lined plate.

Add the diced yellow onion to the reserved bacon grease and cook until translucent, about 6-8 minutes. Now add ¾ cup beef broth, 2 teaspoons German mustard, ¼ cup white wine vinegar, 1 teaspoon sugar, half the reserved bacon, 1 teaspoon salt, and ½ teaspoon ground black pepper to the skillet. Bring to a boil and then lower to a bare simmer.

Once cool enough to handle, peel the potatoes and slice about ¼” thick, then cut in half. Place the sliced potatoes into a large heat-resistant, but not metal bowl.

Pour the hot marinade over the potatoes with half the reserved bacon, give them a gentle stir, and then cover for about an hour.

After the potatoes have soaked for an hour, uncover and stir in the ¼ cup oil and some of the chopped chives. Taste and add more salt and pepper if needed. Can be served now while warm and topped with the remaining bacon and more chives.

For the best flavor, allow to come to room temperature, cover, and refrigerate for a few hours or overnight. The potatoes will continue to soak up more flavor doing this. Before serving, remove it from the refrigerator and let the potato salad sit at room temperature for at least 30 minutes.