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Wash and scrub potatoes well, cut into 1 inch pieces. Place in a large sauce pan and cover with water by 1 inch.
Add 1 tablespoon of salt and bring to boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for about 12-15 minutes or until tender. Careful not to over-cook, start checking early for doneness.
Drain and transfer potatoes to a large bowl. Gently toss with 1 tablespoon of vinegar and set aside to cool.
In the meantime, place a large non-stick skillet over medium heat, once the skillet is hot add the bacon (no need to add oil, the bacon will release its own grease), cook over medium heat for about 5-6 minutes or until crispy. If needed cook the bacon in batches, you don't want the pieces to overlap much in the skillet, as they won't get crispy. Transfer to a paper towel lined plate and set aside.
In a small bowl, whisk together: mayo, olive oil, mustard, white vinegar, pickle relish, salt and pepper until fully combined. Taste for salt and pepper.
Add chopped lettuce, sliced tomatoes, chopped chives, chopped green onions and bacon to the bowl with potatoes.
Pour the dressing over the ingredients, gently toss to combine.
If desired garnish with pickle slices, extra chives and green onions.
Serve and enjoy!