Add the potatoes to a medium pot of cold water. Bring to a boil and continue cooking for about 7 minutes.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy. Remove and let drain on a paper towel.
Strain the potatoes from the water and add them to the skillet with the remaining bacon grease. Season liberally with salt and pepper and let cook for 5 minutes in the skillet, tossing once half way through.
While the potatoes cook, whisk together the dressing ingredients in a small bowl
Turn the heat off the skillet, add the baby greens and toss to combine until they start to wilt.
Transfer the potato mixture to a large bowl.
Crumble the bacon and add it to the potato mixture along with the chives.
Pour the dressing on top and toss until everything is combined and well coated with the dressing.