Cook the chopped bacon in a large cast-iron skillet over medium-high heat until it becomes crispy, about 6-8 minutes. Drain the excess fat and transfer the bacon to a plate lined with paper towels. Set aside.

In a medium saucepan, place the halved potatoes and cover them with cold water, adding a pinch of salt. Bring the water to a boil, then reduce the heat and simmer the potatoes for about 10-12 minutes until they are just tender. Drain the potatoes well.

In a large mixing bowl, whisk together the olive oil, whole grain mustard, red wine vinegar, and minced shallot. Season with salt and pepper to taste. Add the cooked potatoes and crispy bacon to the bowl, and gently toss to combine.

Serve the salad warm, topped with the soft-boiled eggs, and garnish with fresh dill and chives. Enjoy immediately!