Slice the bacon strips into about 1/2 inch slices and saute until crisp. Put pieces and the precious fat aside.

Slice the potatoes as desired (we like chunks, but if you would rather have slices, do what you prefer!) into a medium sized bowl

Slice or chunky cut the eggs and add to the bowl

Add the oregano, dill, and chives to the bowl

In a small bowl mix the bacon pieces, bacon fat, grated onion, oil, vinegar, and dijon mustard. Whisk to combine.

Pour over the potatoes, add salt and pepper to taste, and combine gently.

Set in fridge for at least an hour to chill, so the potatoes soak in the dressing, and give a quick toss before serving.