Place the potatoes in a large pot and fill with water until it is 1" over the top of the potatoes. Cover and bring to a boil over high heat. Remove the lid and reduce the heat to medium and simmer for 8-10 minutes until the potatoes are tender but still firm. Drain well in a colander.

When the potatoes are cool enough to handle, place in a large bowl.

While the potatoes cook, cook the bacon in a large skillet according to package instructions. Place the cooked bacon on a paper towel lined plate to blot excess grease.

Crumble or chop the bacon when cool enough to handle.

Reserve 1/4 cup of the bacon drippings, and add the red onion. Cook over medium heat until softened, about 3 minutes, then add the garlic and cook for 30 seconds longer.

Add the water, vinegar, maple syrup, mustard, salt and pepper to the pan and whisk well.

Bring to a boil and cook until reduced by half and thickened, about 5 minutes.

Add the warm bacon dressing, fresh parsley and dill to the potatoes and toss gently to coat. Taste and adjust the seasoning as needed. Enjoy warm or cold!