Heat 1 tbsp of olive oil in a large skillet over med-high heat. Add diced red and sweet potatoes. Cook over medium heat for about 15 minutes or until soft, stirring occasionally. Cover to steam for a quicker cook, but be careful not to over cook or they will become mushy when salad is put together. Add seasoned salt, garlic and onion powders, and fresh black pepper. Stir and remove from heat to cool.
While potatoes are cooking, whisk together all of the dressing ingredients and set aside.
Once potatoes are cooled, toss into a large mixing bowl. Add in the cooked chopped bacon, chopped hard boiled eggs, fresh dill and parsley, and scallions. Pour about half of the dressing onto the potato mixture, toss to coat. Refrigerate for at least 1 hour (unless serving warm or room temp, can be served immediately). Toss with additional dressing as desired just before serving.
This salad can be served warm, room temp, or chilled. The longer it sits the more the dressing will absorb into the potatoes.
If you have leftover dressing, it makes a great lettuce salad vinaigrette.