Roasted Potato Salad with Bacon Dressing

red potatoes, scrubbed and rinsed

plus 2 tablespoons extra virgin olive oil

strips bacon

vinegar

hard boiled eggs, peeled and cut into large chunks or wedges

onion red onion, about ⅓ cup, thinly sliced and cut into 1-inch pieces

garlic, thinly sliced

dijon mustard

kosher salt and freshly ground pepper

parsley

green onions, chopped