Step 1

Preheat oven to 425°F.

Step 2

Scrub and wash potatoes and allow to air dry. Cut the potatoes into bite-size pieces, approximately ½-inch in size, and place them on two large baking sheets. Drizzle with olive oil, salt, and pepper.

Step 3

Roast in the preheated oven until a knife inserted into the potato pieces meets no resistance and the outside is browned and crisp, 18-25 minutes. Once the potatoes are roasted, remove them from the oven and set them aside. While roasting, prepare the vinaigrette.

Step 4

Heat a large skillet over medium heat. Cook the bacon until crisp and browned, 5-8 minutes. Remove the bacon and set it on a towel-lined dish. Pour off the bacon grease and wipe any debris out of the skillet. Add back bacon grease to the skillet and return the skillet to medium heat.

Step 5

Add the onion and celery to the hot grease. Sauté until the onion is golden and the celery has softened slightly, 4-6 minutes.

Step 6

Add the black pepper, apple cider vinegar, and honey. Simmer and let reduce slightly, 3-5 minutes.

Step 7

Add the roasted potatoes to a large bowl. Pour the vinaigrette over the roasted potatoes while the vinaigrette and potatoes are warm to allow the flavor to soak into the potatoes. Add the prepared bacon, chopped parsley, dill, and tarragon. Stir and taste, seasoning for salt and pepper.