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1
In a large pot, add the potatoes, liquid smoke, garlic, a nice pinch of salt, a few grinds of pepper and water to just cover.
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2
Bring to a boil, then lower to a simmer.
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3
Cook until the potatoes are fork-tender all the way through, about 15 minutes.
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4
Drain in a colander and rest the colander over the top of the empty pot to allow the heat to dry the potatoes.
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5
Once cool enough to handle but still warm, cut the larger potatoes in quarters and the others in half to make all the same general bite size.
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6
Some may not need to be cut at all.
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7
Add to a large mixing bowl.
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8
If using a gas stove, place the pepper directly over a medium flame and allow to char on one side, then rotate until the entire pepper is black and charred.
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9
If you don't have a gas stove, roast the pepper on a baking sheet under the broiler or at the highest temperature of your oven.
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10
Carefully watch to rotate the pepper and char on all sides.
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11
Remove to a resealable plastic bag and close, allowing it to steam for 5 minutes to loosen the skin.
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12
Once cool enough to handle, remove the seeds and charred skin and chop the pepper.
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13
Set aside.
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14
In a large pan on medium heat, add the bacon and cook, stirring, until crisp, about 8 minutes.
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15
Remove with a slotted spoon to a plate, leaving the fat in the pan.
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16
Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan.
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17
Cook at a rolling simmer until the sugar and salt dissolve, about 2 minutes.
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18
Add the potatoes and toss until they soak up the vinegar mixture.
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19
Transfer the potatoes back to the large bowl.
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20
Add the red peppers, bacon, parsley and scallions and toss.
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21
Pour into a serving bowl and serve warm or cold.
