Step 1

Heat the oven to 425°F, and line a baking sheet with parchment paper. In a medium bowl, toss together the potatoes and 2 teaspoons olive oil. Evenly spread the potatoes out on the prepared sheet, then bake 15 minutes in the pre-heated oven. Turn and continue to bake until light golden and tender, about 10 minutes more. Let cool to room temperature.

Step 2

Meanwhile, in a large bowl, whisk together the remaining ¼ cup olive oil with the mustard and vinegar. Season with salt and pepper. Add the cooled potatoes, scallions, celery, bacon, tarragon, and parsley, and toss to coat. Serve immediately, or keep refrigerated until ready to serve. Let the salad come to room temperature before serving.