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Place potatoes in a large saucepan and cover with cold water and 1 tablespoon salt. Bring to a low boil until potatoes are tender, but not overdone. They are ready when they can be easily pierced with a fork or toothpick, about 20 minutes.
When the potatoes are finished cooking, drain and let cool slightly while you make the dressing.
In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, garlic, basil, dill, honey, salt and pepper, to taste.
Cut the potatoes in half and place in a large bowl. Add the bacon, tomatoes, green onions, arugula, and Parmesan cheese.
Pour the dressing over the salad and gently stir to combine. Let the salad sit for at least 10 minutes before serving to absorb the dressing. Serve at room temperature or cold.