Cook potatoes and 1 teaspoon salt in boiling water to cover in a large Dutch oven 15 minutes or just until fork tender. Drain and let stand in ice water to cover 15 minutes; drain well. Cut potatoes into quarters.
Stir together mayonnaise, next 6 ingredients, and remaining 1 teaspoon salt in a large bowl; add potatoes, and toss to coat. Cover and chill at least 1 hour. Sprinkle evenly with bacon just before serving.