How to Make It
Place lettuce leaves in a large salad bowl; season with flaky sea salt and 1/4 teaspoon pepper. Set aside.
Bring a large pot of well-salted water to a boil; add potatoes, and carefully add eggs. The eggs will be jammy at around 7 minutes; if you prefer firmer yolks, leave them in for another 1 to 2 minutes. Remove eggs with a slotted spoon, and run under cold water to stop the cooking process. Peel and slice eggs in half lengthwise. Set aside. Cook potatoes until easily pierced with a fork, 5 to 7 more minutes. Drain and run them under cold water until cool. Cut potatoes in half lengthwise, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
While eggs and potatoes cook, cook bacon in a 12-inch skillet over medium until crispy, 5 to 7 minutes. Remove and set aside on a paper towel–lined plate. Remove from heat, and let rendered fat cool slightly, 1 to 2 minutes. While still warm, whisk in vinegar and brown sugar, stirring until sugar dissolves. Stir in remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon pepper, and set aside.
Add potatoes, half of bacon, and half of dressing to the lettuce, and toss gently to coat. Top with eggs, and scatter with scallions and remaining bacon. Drizzle with remaining dressing as desired.