Cut potatoes into 1-inch cubes and place them in a large pot of salted water. Bring to a boil over high heat. While the water comes to temperature, arrange bacon slices on a baking sheet in a single layer and place in a 400°F oven. Both will cook for roughly 12-15 minutes—the bacon will finish first at around 10-12 minutes, so remove it when crispy and let it cool on a paper towel-lined plate. The potatoes should be fork-tender after about 15 minutes of boiling.

While potatoes and bacon cook, if your eggs aren't already hard-boiled, place them in a pot of cold water, bring to a boil, then remove from heat and let sit covered for 12 minutes before transferring to an ice bath. Once cooled and peeled, set aside. In a large mixing bowl, whisk together mayo, Dijon mustard, and seasoning until smooth and well combined. This dressing base will be ready to coat the salad components once the potatoes cool.

Drain the cooked potatoes thoroughly and spread them in a shallow bowl to cool for about 30 minutes—I find spreading them out accelerates cooling and prevents them from becoming mushy. Once cooled to room temperature, transfer the potatoes to the bowl with the dressing base from Step 2. Chop the bacon into bite-sized pieces and add it along with the hard-boiled eggs, diced celery, chives, and fresh parsley. Gently fold everything together until the potatoes are evenly coated with dressing, being careful not to break them apart.

Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to reach the perfect cold temperature. Give it a gentle stir before plating. I like to taste the salad just before serving and adjust the seasoning if needed—sometimes a squeeze of fresh lemon juice brightens the flavor beautifully.