Begin Potatoes: Scrub the potatoes** well, pat them dry and place them on two baking sheets with racks. Pierce the potatoes once or twice and place them in a 400°F oven. Bake the potatoes for 40 minutes, rotating the baking sheets once, and then continue baking the potatoes. When the potatoes are fully cooked and lightly browned all over (another 20 minutes or sremove them from the oven and allow them to cool to room temperature.

Prepare vinaigrette while potatoes are in the oven: Whisk together the mustard, honey and lemon juice in a large mixing bowl. Add salt and pepper, to taste. Whisk in one cup of the salad oil in a fine, steady stream until fully incorporated. Taste the vinaigrette and add more salad oil to make the flavor milder if desired. Set vinaigrette aside till salad is done.

Finish salad: Carefully peel the cooled potatoes. Leave as much of the browned parts of the potato intact as possible, while still removing the skins, as this part tastes really good.  Cut the peeled potatoes into small cubes and place them into a large mixing bowl. Add the celery, red onion, scallions, dill, parsley and salt and pepper to the potatoes. Mix together until well blended, then add about one cup of the vinaigrette. Stir in the vinaigrette until it is completely mixed in and taste. Add more vinaigrette if desired. Last, add the crispy bacon and stir it in gently. Serve right away so bacon stays crisp. If made ahead, reserve bacon and vinaigrette and do not add them until just before serving. Serves 8 to 10.