Bring a large pot of salted water to a boil. Add potatoes and cook until tender when pierced with a fork for about 8 - 12 minutes. Drain and let the potatoes cool for at least 20 minutes
To make the garlic oil: In a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant for 3-5 minutes
In a small bowl, whisk together the mayonnaise, apple cider vinegar, dijon mustard, dill and 2 tablespoons garlic oil. Season with salt/pepper, sugar to taste
To get crispy bacon : Add bacon to a cold pan and turn on the heat to medium. Keep flipping and turning until the bacon is done or browns evenly
Cut the cooled potatoes in quarters and place in a large bowl. Pour dressing over potatoes; toss to coat
Garnish with bacon and chives