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1
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.
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2
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.
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3
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.)
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4
When potatoes are cooked drain and discard liquid and cut eat potatoes in half cross wide and place in a large bowl.
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5
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.
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6
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.)
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7
While the potatoes are baking mix together all the dressing ingredients.
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8
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.
