potato salad

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• 4 medium all-purpose potatoes (about 2 1/2 pounds)
• 2 tablespoons plus 1 teaspoon kosher or sea salt, or more to taste
• 2 hard-boiled eggs, roughly chopped
• 1 small onion (2 to 3 ounces), cut into 1/4~inch dice
• 1 large stalk celery, peeled and cut into 1/4-inch dice (1/2 cup)
• 2 scallions, trimmed and finely chopped
• 1/4 cup sweet relish
• 2 tablespoons minced fresh Italian parsley
• 1/4 cup vegetable oil
• 2 tablespoons distilled white vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper, or more to taste
• Six slices of crumbled, smoked bacon (optional)