Rinse your red potatoes under cold water and scrub away any dirt with your fingers. Leave the skins on and cut the potatoes into 1-inch chunks so they cook evenly and quickly.

Place your potato chunks into a large pot and cover with cold salted water by about an inch. Bring the water to a boil over high heat, then reduce to medium and simmer for 12 to 15 minutes until a fork easily pierces the largest chunk but the potatoes still hold their shape.

While your potatoes cook, chop the bacon into small pieces and cook them in a skillet over medium heat until crispy, about 8 to 10 minutes. Transfer the cooked bacon to paper towels to drain, leaving about 1 tablespoon of the fat in the skillet for flavor.

Pour the potatoes into a colander and let them drain completely. Do not rinse with cold water to keep potatoes warm for better flavor absorption.

In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, 1/2 teaspoon of salt, black pepper, and garlic powder. Taste and adjust seasoning as needed, keeping in mind the bacon and herbs will add salt.

Transfer the warm potatoes to a large mixing bowl. Pour the vinaigrette over the potatoes immediately and toss gently to coat, allowing the warm potatoes to absorb the flavors while they cool slightly.

Add the cooked bacon, green onions, red onion, parsley, and dill to the potato mixture. Toss everything gently to combine without breaking the potatoes.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving, up to 3 days. Flavors meld and deepen during refrigeration.