Dice potatoes into small chunks and boil them in salted water until they are soft.
While the potatoes are boiling, peel and dice a medium-sized onion and toss it in a frying pan with 3 tablespoons of oil, 1/4 teaspoon of salt, and 1 teaspoon smoked paprika.
Saute the onion over low heat for about 7-10 minutes until it turns translucent. (Cooking the onions over low heat will bring out the sweetness and help to flavor the dressing.)
Add vinegar, broth, sugar, and mustard to the onions and simmer for 7 more minutes.
Toss in the cooked and drained potatoes and carefully mix them with the dressing.
Sprinkle with fresh herbs and vegan bacon bits.
Serve either warm or cold.
Notes
Cook the potatoes until you can easily stick a fork in them, but don't overcook them or they will crumble when you mix them with the dressing.
Add the vegan bacon at the end so it doesn't get soggy. You may want to serve it with bacon bits on the side so that they stay super crispy.