Wash the potatoes. Put 2 lb whole, unpeeled potatoes in the Instant Pot with 6 cups of water. Cook on HIGH for 6 minutes with a 6 minute natural pressure release.
In the meantime, cook 4 bacon pieces. Add the bacon to a small skillet and cook, turning occasionally, until very crispy. Remove from the pan to a paper-towel lined plate to remove excess grease.
Use a knife to cut the bacon into small bits.
After the 6 minute natural pressure release, make sure that the potatoes are fork tender. If not, cook for a few more minutes.
Run the potatoes under cold water until they are cool enough to touch. Once cooled, use your hands to peel the skin off of the potatoes.
Use a knife to cut the potatoes in half, lengthwise. Cut each half in half lengthwise again, and then 3-5 times horizontally, effectively cutting each potato into 16ths. Place them in a large serving bowl.
In a small bowl, whisk together ¾ cup beef broth, 3 tbsp sunflower oil, 2 tbsp white wine vinegar, 2 tbsp dijon mustard, ⅛ tsp nutmeg, and ½ tsp salt.
Pour about ½ of this mixture over the cut potatoes. Add chopped bacon, 1 small diced sweet onion, 2 tbsp chopped chives, and 2 tbsp chopped parsley to the bowl. Mix. Add more dressing if desired, or keep as is. Enjoy!