Categories: Sides

Ingredients

• 1 1/2 lbs. red bliss or creamer potatoes
• 3/4 tsp mesquite liquid smoke
• 3 garlic cloves, smashed
• Kosher salt and black pepper
• 2 small red bell peppers
• 12 strips bacon, chopped
• 1/3 cup apple cider vinegar
• 2 tbsp sugar
• 2 1/4 tsp whole-grain mustard
• Dash of hot Hungarian paprika
• 3/4 cup chopped fresh parsley
• 6 scallions, finely chopped

Directions

1. Combine the potatoes, liquid smoke, garlic, a nice pinch of salt and black pepper in a large pot; add water to just cover. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, 15 minutes. Drain, then rest the colander over the empty pot to dry the potatoes. Once cooled slightly, quarter the larger potatoes and halve the others. Put in a large bowl. Discard the garlic.

2. Char the bell peppers directly over a medium flame on a gas burner, rotating, until the peppers are black. Transfer the charred peppers to a Ziploc bag and close; let steam 5 minutes. Once cool enough to handle, remove the seeds and charred skin and chop the peppers.

3. Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and black pepper to the still hot pan; simmer until the sugar and salt dissolve, 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture.

4. Return the potatoes to the bowl. Add the peppers, bacon, parsley and scallions; toss.

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