Prepare the dressing:

You can double the amount and serve some extra dressing on the side. 

1. Add olive oil, white wine vinegar, whole-grain mustard, and pepper in a small bowl. Whisk until well combined. 
2. Check and adjust to your taste. 
3. Keep refrigerated in an airtight jar until ready to use. 

For the potatoes and bacon:

1. Wash the potatoes and place them in a large saucepan. Cover the potatoes with water. Add salt and bring to a boil. 
2. Once the potatoes boil, cook for 8-10 minutes or until they are fork-tender.
3. Drain the potatoes, place them in a shallow dish and halve them while still hot. 
4. Drizzle 2-3 tablespoons of the dressing on top, toss them slightly and let them cool. Don't touch them until they're at room temperature. This way they'll absorb flavor, hold their shape and not turn mushy when mixing in the rest of the ingredients. 
5. While the potatoes cool, pan-fry the bacon bits over medium heat in a large skillet for 5-6 minutes or until golden brown and crispy. Set aside.

To assemble:

1. Transfer the room-temperature potatoes to a large mixing bowl or serving platter and add half the chopped onions, herbs and bacon bits.
2. Drizzle the remaining dressing and toss gently to combine.
3. Taste and check seasonings. Adjust if necessary. 
4. Let the salad sit for at least 15 minutes. If you plan on serving it cold, refrigerate it, covered, for at least 30 minutes. 
5. Sprinkle the remaining green onions, herbs and bacon on top and serve.
6. If you want to serve it warm, follow the same instructions but add the bacon (with some of the rendered fat for extra flavor) at the last moment while still warm.