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This potato salad is best when served warm, but can be made up to 8 hours ahead, covered and refrigerated, then served cold or at room temperature.

• 4 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks Kosher salt 8 ounces bacon (about 8 slices), finely diced 1 1/2 cups low sodium chicken broth 2 medium shallots, finely chopped (1/2 cup) 1/3 cup finely chopped cornichons 1/4 cup drained capers 1/4 cup finely chopped fresh flat-leaf parsley 1/3 cup Aioli or mayonnaise Freshly ground black pepper  

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