Begin by placing your potatoes in a large saucepan of salted water. Bring the water to a boil over medium-high heat and boil your potatoes for about 10 minutes, until they’re just tender.
While your potatoes are boiling, cook your bacon over medium-high heat in a large nonstick skillet for about six minutes, until they’re crispy and golden brown. Transfer the bacon to a plate lined with paper towels.
Then, in a small saucepan, bring the chicken broth to simmer over high heat. Add your shallots, cornichons, and capers. Reduce the heat to medium-low and simmer very gently for two to three minutes, until the shallots soften slightly. Remove from heat.
Drain the potatoes in a colander and gently shake them to release any excess moisture. Transfer the potatoes to a large bowl. Add one-third of the broth mixture to your hot potatoes and, using a silicone spatula, gently fold and turn the potatoes in the hot broth for about two minutes — until most of it has been absorbed. Repeat two more times, adding just enough of the broth to moisten. The potatoes should break down a bit.
Gently fold the bacon and parsley into the warm potatoes, then gently fold in the aioli or mayonnaise. Season to taste with salt and black pepper. You can serve the salad warm, at room temperature, or chilled.
