Scrub the potatoes then add them to a large pot.

Cover the potatoes with water ensuring they have enough room to move around in the pot.

Bring the pot to a boil and boil the potatoes until they are fork tender approximately 40 minutes.

Add parchment paper to a large baking sheet and place the bacon onto the parchment paper in an even layer. Place the baking sheet into the oven and turn the oven on to 400°F.

Cook the bacon until slightly crispy approximately 12 minutes. You can cook it more or less as desired.

Once the bacon is cooked, remove it from the oven and drain the slices onto a paper towel lined plate and set aside. Once cooled cut or crumble the bacon into small pieces.

Wash and trim the ends off of the green onions, then slice the green onions (including the white part) and set it aside.

Once the potatoes are fork tender, drain and let them sit for a few minutes to cool off.

When the potatoes are cool enough to handle, cut them in half and place them into a large serving bowl.

Add salt and pepper to taste, and a bit more dijon if you want it a bit more tangy.

Sprinkle the potatoes with the minced parsley.