Bring water to a boil in a Dutch oven and add the sliced Yukon gold potatoes; boil until tender, about 15 minutes. Watch for the slices to yield easily when pierced with a fork.

Drain the potatoes well and set them aside in the Dutch oven. Keep the pot nearby for finishing with the dressing.

Cook the bacon in a cast iron skillet over medium heat until crispy, about 8 to 12 minutes, then transfer to a plate. Reserve 3 tablespoons of drippings in the skillet for the onion and dressing.

Sauté the diced onion in the reserved bacon drippings until soft, about 4 to 6 minutes. Stir often so the onion turns translucent and fragrant.

Add chicken broth, white wine vinegar, sugar, Dijon mustard, and caraway seeds (if using) to the skillet and bring to a simmer over medium-high heat, about 3 to 5 minutes. Look for small bubbles around the edges and a slightly reduced, glossy sauce.

Crumble the crispy bacon and add it to the drained potatoes. Toss just enough to distribute the bacon through the warm slices.

Pour the hot dressing over the potatoes and bacon, then toss gently to coat. The potatoes should look evenly glazed with a vinegar sheen.

Add chopped fresh parsley and season with salt and pepper to taste. Stir and serve warm immediately.