2 lb red new potatoes, cut into eighths
3 medium garlic cloves, peeled and halved
one fresh rosemary sprig
3 parsley sprigs
2 thyme sprigs
1 tsp black peppercorns
1 Tbs and 1 1/4 kosher salt
pinch of dried red pepper flakes
6 oz bacon
6 scallions, thinly sliced (1/2 C.)
1/4 C. olive oil
1 1/2 Tbs. red wine vinegar
1 Tbs. fresh chopped parsley at the end
1/4 tsp. ground black pepper
1. Preheat oven to 375. Lay bacon on rack over baking sheet, roast 20-25 minutes.
2. Place potatoes in saucepan, cover with 6 C. water, add garlic, rosemary, parsley, thyme, peppercorns, 1 Tbs. salt, red pepper flakes. bring to simer and cook until tender but not mushy, 10-12 minutes.
3. Set saucepan aside to cool, leaving potatoes in cooking liquid. Slice bacon, cut into little pieces, reserve 1/4 C. cooking liquid, then drain potatoes in colander. Combine potatoes bacon and scallions.
4. Combine reserved cooking liquid, oil, vinegar, pepper, and parsley in jar, cover in jar, shake vigorously, toss and serve at room temperature.