Potato Salad with Bacon

quarts good quality chicken broth
3 lbs Russet potatoes, peeled and cut into 1 inch squares
12 oz thick cut Applewood smoked bacon, cooked and chopped, reserving 2 tbsp.
¼ cup bacon drippings (reserved from the cooked bacon)
3 tbsp red wine vinegar
1 tsp Dijon mustard
¾ cup mayonnaise
1 cup frozen petite peas, thawed
¼ cup chopped red onion
Salt and Pepper to taste
2 tbsp chopped parsley
Instructions
In a large pot, boil the potatoes in the chicken broth until done, yet firm. Drain.
Whisk together bacon drippings, vinegar, and Dijon mustard, and toss with the potatoes while still warm. Allow potatoes to cool completely before proceeding.
Fold in the mayonnaise, then the bacon, peas, and onion.
Add salt and pepper--between the mayo and bacon, you can probably go light on the salt.
Garnish with parsley and reserved bacon.

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