Cut potatoes in half and place in a large pot of cold salted water. Bring to a boil and cook for 15 minutes until just tender but not falling apart. While potatoes cook, cut bacon into bite-sized pieces and fry in a skillet over medium-high heat until very crispy, about 8-10 minutes. Reserve 1.5 tablespoons of warm bacon fat in a small bowl for the dressing—this warm fat will help emulsify and add richness. Drain cooked bacon on paper towels.

Drain potatoes thoroughly and return them to the hot pot off the heat. Immediately toss with 1.5 tablespoons white vinegar while they're still warm—this allows the potatoes to absorb the vinegar and seasoning more effectively. Let them cool for about 10-15 minutes at room temperature, stirring occasionally. The warm potatoes will absorb flavors better than cold ones, which is why I season them right after cooking.

In a medium bowl, whisk together mayo, the second 1.5 teaspoons white vinegar, Dijon mustard, garlic powder, and smoked paprika until smooth. Slowly drizzle in the warm reserved bacon fat while whisking constantly—this helps emulsify the dressing and incorporates the bacon flavor throughout. Season with salt and pepper to taste. The warm fat creates a silkier, more cohesive dressing than cold fat would.

Once potatoes have cooled slightly but are still warm, gently fold in the dressing from Step 3, cooked bacon from Step 1, sliced scallions, chopped parsley, and fresh dill. Toss gently to combine, being careful not to break apart the potatoes. Taste and adjust seasoning with additional salt and pepper as needed. The salad will hold its shape better if you fold gently rather than vigorously mixing.

Transfer to a serving bowl and enjoy warm, at room temperature, or chilled. The flavors will continue to develop as it sits, so this salad actually tastes even better a few hours later or the next day.