Warm potato salad with bacon

Ingredients:

• 0.7 kg red potatoes
• 3/4 tsp. mesquite liquid smoke
• 3 cloves garlic, crushed
• 2 small red bell peppers
• 1/3 cup apple cider vinegar
• 12 strips bacon, chopped
• 2 tablespoons of sugar
• 2 and 1/4 teaspoons grainy mustard
• A pinch of Hungarian hot paprika
• 3/4 cup chopped parsley
• 6 green onions, finely chopped

Preparation:

1. Combine the potatoes, liquid smoke, garlic, a pinch of salt, and a few grinds of black pepper in a large saucepan; add enough water to just cover the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, 15 minutes. Drain the potatoes in a colander and set the colander over an empty saucepan to drain. After they have cooled slightly, cut the potatoes in half (or quarter large ones). Place in a large bowl. Discard the garlic.
2. Grill the bell peppers directly over a gas burner, turning them until blackened. Alternatively, grill them in the oven, turning them until charred. Transfer the peppers to a resealable plastic bag and seal. Let them steam for 5 minutes. Once the peppers have cooled sufficiently, remove the seeds and charred skin and cut into pieces.
3. In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate with a slotted spoon, discarding the fat in the skillet. While the skillet is still hot, add the vinegar, sugar, mustard, paprika, a pinch of salt, and a few grinds of black pepper. Cook until the sugar and salt dissolve, 2 minutes. Add the potatoes and toss to coat.
4. Return the potatoes to the bowl. Add the bell pepper, bacon, parsley, and green onions.