In a skillet over medium heat, cook the bacon until it’s crispy. Once done, remove the bacon and place it on paper towels to drain, reserving about a tablespoon of the bacon grease. After it cools, crumble the bacon and set it aside.​

Place the unpeeled red potatoes in a large saucepan and cover them with cold water. Add the reserved bacon grease and a pinch of salt to the water.

Bring it to a boil over medium-high heat and cook the potatoes until they’re tender, approximately 15 to 20 minutes. Drain the water and let the potatoes cool before cutting them into bite-sized pieces.​

In a mixing bowl, combine the mayonnaise and Dijon mustard. Season the mixture with salt and pepper according to your preference, stirring until the dressing is smooth and well-blended.​

In a large bowl, gently toss the cooled, chopped potatoes with the sliced green onion and chopped boiled egg.

Pour the dressing over the mixture and stir until all ingredients are evenly coated. Finally, sprinkle the crumbled bacon on top and give the salad a gentle mix to incorporate the bacon throughout.​