Place the potatoes in a pot with enough water to cover plus two inches them. Add ½ teaspoon of salt and the bay leaves. Bring to a boil, and cook for about 10 minutes, or until fork tender. Drain and remove the bay leaves.
While the potatoes are cooking, heat the oil in a large pan over medium high heat. Add the onion and cook, stirring frequently, for about 10 minutes, until it begins to brown. Add the chopped tempeh bacon and cook for 5-10 more minutes, until the tempeh begins to brown and crisp.
In a small bowl, whisk together the apple cider vinegar, vegetable stock, mustard, black pepper and the remaining salt.
Place the potatoes in a large bowl, and fold in the onion and tempeh bacon, along with the parsley. Pour in the dressing and gently stir to coat everything.
Garnish with chives. Serve warm.