Smoky Salt and Vinegar Potato Salad

Ingredients

For the potatoes:

2 pounds baby yukon gold potatoes (the best potatoes to use for this recipe)

10 pieces baked bacon, chopped

1 bunch green onions (5-6 onions)

¼ cup chopped finely parsley

1 cup apple cider vinegar (3/4 cup for steaming, ¼ cup for marinade)

¼ cup water

1 tablespoon (for steaming), plus ¼ teaspoon (for marinade)

2 tablespoons olive oil

1 teaspoons smoked salt (1/2 teaspoon for marinade, half teaspoon for baking potatoes)

½ teaspoon pepper

For the dressing:

2 tablespoons apple cider vinegar

1 tablespoon olive oil

1 tablespoon honey

2 tablespoons stone ground mustard

¼ cup mayonnaise

¼ teaspoon liquid smoke

smoked salt and pepper to taste

Preparation

Preheat oven to 400 degrees. Bake the bacon on a tin foil lined baking sheet (for easy clean up) for 13-15 minutes or until moderately crispy.

While cooking the bacon place the potatoes in a pot on the stove. Add 3/4 cup cider vinegar, 1/2 cup water and 1 tablespoon liquid smoke. Cover and steam over medium-medium low heat for 20 minutes.

Remove the bacon from the oven and place on paper towels, dab to remove some of the grease. (Leave the oven on to bake the potatoes.)

When potatoes are cooked drain and discard liquid and cut eat potatoes in half cross wide and place in a large bowl.

Mix together 1/4 cup cider vinegar 1/4 teaspoon liquid smoke, 1/2 teaspoon smoked salt and pepper. Pour over cut potatoes and fold in several times.

With a slotted spoon place potatoes on a parchment lined baking sheet. Sprinkle 2 tablespoons of olive oil over the potatoes and toss with hands. sprinkle with 1/2 teaspoon smoked salt and place cut side down on the baking sheet. Bake for 20-25 minutes or until cooked through and golden. (Discard the vinegar mixture after using.)

While the potatoes are baking mix together all the dressing ingredients.

Remove potatoes and from the oven, place them in a large bowl and add chopped bacon, green onions, parsley and the dressing. Fold all the mixture together and serve warm.