Warning: This potato salad is addictively good. It’s best made a few hours ahead or the day before.

1 1-2 pounds red new potatoes, washed and cut into 1-inch pieces

2 medium garlic cloves unpeeled

5 parsley sprigs

3 fresh thyme sprigs

1-2 tsp. whole black peppercorns

1 Tbsp. kosher salt

5 slices of bacon, cut in pieces 1-4 inches

5 scallions, sliced thin

1 Tbsp. apple cider vinegar

1 Tbsp. coarsely chopped parsley

freshly ground black pepper

Place the potatoes in a medium sauce pan and cover with cold water. Add the garlic, parsley, thyme, peppercorns, and 1 tablespoon salt. Bring to a simmer and cook until the potatoes are tender but not mushy, 10-12 minutes. Reserve a quarter cup of the potato cooking liquid, then drain the potatoes in a colander and set aside to cool.

Cook the bacon in a sauté pan until crisp. Drain on paper towels to get rid of the excess fat.

In a large bowl, gently mix the potatoes, half the bacon and scallions.

Combine the reserved cooking liquid, olive oil, vinegar, parsley, salt and pepper in a bowl, mix well. Pour the sauce over the potatoes and toss thoroughly to combine.

Serve room temperature with the rest of the bacon on top.