5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes
6 scallions, thinly sliced into rings
2 tablespoons garlic-infused oil
10 slices ( 1/2 pound) bacon
2 tablespoons yellow mustard seeds
1/4 cup good-quality white wine vinegar
Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.
Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.
Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.
Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.