While you're getting everything ready, cook the bacon slices in a skillet over medium heat until crispy, about 8-10 minutes. Once cooked, transfer to a paper towel-lined plate to cool, then crumble into bite-sized pieces. While the bacon cooks, peel and cut the sweet potatoes into 1-inch chunks, dice the red onion into small pieces, and finely chop the parsley, green onion, and chives. Having everything prepped before the potatoes cook ensures you can assemble the salad quickly while everything is still warm.

Bring a large pot of salted water to a boil over high heat. Add the sweet potato chunks and cook for 12-15 minutes until just tender when pierced with a fork—they should hold their shape but not be mushy. Drain the potatoes in a colander but do not rinse them; the starch on the surface helps the warm potatoes absorb the dressing better.

In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard until well combined. Add the smoked paprika, salt, and black pepper, and whisk again until the dressing is emulsified and the seasonings are evenly distributed. I like to taste the dressing at this point and adjust the vinegar or mustard to your preference—the sharp mustard should be noticeable but balanced by the olive oil's mild flavor.

Transfer the warm drained potatoes to a large bowl and immediately add the diced red onion, crumbled bacon from Step 1, and all the chopped herbs. Pour the vinaigrette from Step 3 over the warm potatoes and gently toss everything together until well coated. The warm potatoes will absorb the dressing better than cold ones, which is why I prefer to dress the salad right after cooking—this creates a more flavorful final dish.

Serve the potato salad warm, or allow it to cool to room temperature and serve chilled. The salad will keep well in the refrigerator for up to 3 days and can be eaten straight from the fridge or gently warmed before serving.