Place the potatoes in a large pot and fill with water until the potatoes are covered by an inch. Add a generous pinch of salt to the water. Place over medium-high heat and bring to boil. Continue to boil until the potatoes are cooked through but still firm, about 20 minutes. Drain and set aside until cool enough to handle. Cut the potatoes into 1 inch chunks and place in a large bowl.
While the potatoes are cooking, fry the diced bacon in a skillet over medium-high heat until crispy. Transfer with a slotted spoon to a paper towel-lined plate.
In a small bowl, whisk together the oil, vinegar and mustard. Add salt and pepper to your taste.
Pour three-quarters of the dressing over the potatoes and gently toss to coat. Transfer to your serving platter. Top potatoes with the quartered eggs, bacon and chives. Drizzle the remaining dressing over top. Enjoy!