While the bacon is rendering, get a pot of water boiling for the potatoes and get them prepped.
Blot the bacon on paper towels; when it's cool enough to handle, break into bite size pieces. I break off and discard all the excess fat, that's why there are 6 slices.
Boil the potatoes in a pot of salted water about 15-20 minutes or until a fork goes through easily; you want the potatoes to be very soft, especially around the edges so they will absorb the dressing. Don't use a knife, that's not accurate. While the potatoes are boiling,
Spoon off all but 2-3 TB bacon drippings and raise the heat to medium. Add the onion and cook until translucent and just barely beginning to brown on the edges. Stir in the honey, salt, 1 tsp potato starch, pepper and vinegar. Add 1/2 c water - mixture will thin out now, but tighten up again, and you can add another tsp potato starch if need be, so don't worry - and cook, stirring constantly, until slightly thickened. Taste and adjust salt, pepper and honey.
Drain the potatoes and add them in along with the parsley and chives. Gently stir to mix everything together and serve warm.