Dice bacon into small 1/2 inch squares. Fry up peppered bacon and reserve the grease. Slather potatoes with bacon grease, season heavily with kosher salt, fresh cracked black pepper and dill weed.
Preheat grill set up for indirect low heat (225 degrees). Add apple wood chips soaked in water for 1 hour to create smoke. Arrange potato quarters over drip pan and smoke for 1 – 1 1/2 hours, turn occasionally and move around if you have hot spots, until almost fork tender. (They should still hold together but bite through nicely al dente).
While those are smoking, make dressing. In a blender mix together all ingredients for dressing until smooth and all the herbs are nicely incorporated into the dressing. Taste, you may need to add a bit more sugar to your liking. Remove from blender, put into non-reactive bowl. Set aside in fridge.
While potatoes are still smoking, dice/mince all salad ingredients, refrigerate. Once potatoes are done, let them cool completely before dicing them. Once diced, combine with other egg/veggies mixture. Pour sauce over top and gently mix ingredients together. Garnish with paprika, basil leaves, cooked reserved bacon. ENJOY!