Start with your potatoes in a pot of cold water so that they will cook evenly.
Add salt and bring the water to a boil. Then turn down the heat to simmer for 25-30 minutes until the potatoes are just tender when pierced with a fork.
Let the potatoes cool for at least 30 minutes. They’ll be easy to peel now. When the potatoes are cool enough to handle, peel them and cut them up into bite-sized pieces.
Cover and chill in the fridge for twenty-four hours.
The next day, cook the bacon reserving a tablespoon of the drippings. Coarsely chop the bacon and set aside.
Combine olive oil, reserved bacon drippings, vinegar, lemon juice, shallot and salt in a large bowl.
Add potatoes, bacon, and chives. Season with pepper. Toss until combined.
Let potato salad sit for about 20 minutes and absorb the dressing. Serve and enjoy.