Scrub and peel the potatoes, then cut into ¾-inch cubes. Place cubes in a large saucepan and add water to cover by 1 inch. Bring to a boil, add 1 tablespoon salt, reduce heat to medium-high, and simmer, stirring once or twice, until the potatoes are just tender, about 8 minutes. You don’t want to overcook them, or they’ll become mush when you mix everything together.

While the potatoes are cooking, cut the bacon crosswise into ¼-inch wide pieces. Place the chopped bacon in a cold skillet, turn the heat to medium-high, and fry the bacon until it’s crisp, about 3-4 minutes. Remove from the pan with a wooden spoon and drain on a paper towel.

When the potatoes are done, drain them very well and place in a medium mixing bowl. Add the vinegar and toss gently with a rubber spatula to coat the potatoes. Let them sit until cooled, about 20-30 minutes. This step is magical because it infuses the potatoes with zing, without adding too strong a vinegar flavor to the salad. MAGICAL!

In a very large mixing bowl, place the bacon, eggs, celery, onion, parsley, chives, mustard, paprika, and pepper in a large mixing bowl. Blend with a rubber scraper, then add the potatoes and mix again. Add mayo and gently fold until combined. Taste to see if it needs more salt and pepper, then chill for 20-30 minutes before eating to allow the flavors to meld. Stores in the fridge for 3-4 days.