Bring potatoes to a boil in a large pot. Be sure to cover the potatoes by at least an inch or two with water, and to season the water generously with salt. They should take about 20 minutes to cook, and should be tender but not mushy when done.
While the potatoes are boiling, cook the bacon pieces in a large skillet or a Dutch oven over medium heat until they're good & crispy. Then add the garlic and cook for one more minute, just until the garlic is softened and fragrant. Remove from heat, drain the bacon fat, and let rest in the pan on top of the stove.
In a medium bowl, combine the olive oil, cider vinegar, sugar, lemon juice, lemon zest, sugar, and shallots.
When the potatoes are done, drain them over a colander and slice them either into halves or quarters, depending on how large your baby potatoes are and what your preference is.
Add potatoes to skillet or Dutch oven with the bacon and garlic. Pour over the lemony shallot oil mixture and combine until all of the potatoes are well coated. Sprinkle the chives on top.
You can serve immediately or let the salad sit for 20-30 minutes.
Notes
STORAGE: Store in an airtight container in the refrigerator for up to five days.