Place the sliced potatoes in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until fork tender, 8 to 10 minutes. Drain the potatoes. Let cool slightly, then transfer the potatoes to a large bowl.
While the potatoes are cooking, place the bacon and some salt in a large saute pan. Cook over medium-low heat until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and add it to the bowl with the potatoes. Add the onions and a pinch of salt to the hot pan and cook until softened and translucent, about 5 minutes. Add the chicken stock, vinegar, mustard and chives and bring to a boil. Pour the dressing over the potatoes and toss to coat.
Serve warm or at room temperature.
This recipe has been updated and may differ from what was originally published or broadcast.
Recipe courtesy of Nancy Fuller