Carls' Cutting Board German Potato Salad

2 pounds red potatoes, scrubbed and cut into 1-inch cubes (We use the Red La Soda potatoes from Alvarez Organic Farms)
1 tablespoon plus 2 teaspoons kosher salt, divided
1/2 pound bacon, cut into 1/2-inch dice (Carl's bacon ends are perfect!)
3/4 cup finely minced yellow onion
1/3 cup white wine vinegar (not distilled)
2 tablespoons white sugar
1 tablespoon whole grain Dijon mustard
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh chives

1. Place potatoes and 1 tablespoon salt in large pot and cover with cold water until water level is 1 inch above potatoes. Set over medium-high heat until boiling. Reduce heat to medium and simmer until a paring knife can be inserted into potatoes with no resistance, 10-15 minutes. Strain potatoes and set aside.
2. While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until crisp. Remove bacon to a paper towel lined plate, leaving as much rendered fat in the pan as possible. Pour out all but about 3 tablespoons of fat from pan.
3. Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.
4. In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.
5. Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and toss gently to combine. Let sit for 10 to 15 minutes to allow flavors to meld, then serve immediately while still warm.