Boil the potatoes for about 60 minutes, or until tender.

While potatoes are boiling, cut bacon into 1/4 inch strips.

Sauté the bacon in a pan until crispy but not burnt.

Reserve the bacon grease and drippings in the pan.

Remove the bacon from the pan and place it on a paper towel to drain.

Once the potatoes are cool enough to handle, peel them.

Slice the peeled potatoes into 1/4 inch thick slices.

Dice the yellow onions.

In an oven-safe baking dish, create layers of potatoes, onions, bacon, salt, and pepper.

Divide each ingredient into 4 portions, layering each portion in order from the bottom up: potatoes, onions, bacon, salt, pepper.

Do not toss the ingredients at this stage.

Pour the reserved bacon drippings evenly over the top layer.

Pour the beef broth evenly over the top of the layered ingredients.

Sprinkle the balsamic vinegar evenly over the top.

Toss the ingredients together gently, ensuring they are well combined but not mashed.

Scatter the chopped parsley evenly over the top of the salad.

If preparing ahead of time, refrigerate until ready to reheat.

To reheat, bake in the oven at 250-300°F (120-150°C) until heated through.

If the salad appears dry during reheating, add a bit more beef broth to moisten.