GroBmuttis Kartoffelsalat - German Potato Salad

• 5 lbs (2.3 kg) C or B sized new red or white potatoes (C are walnut-sized, B are about like golf balls)
• 1-1/2 gallons (5.7 ltr) water
• 1/2 cup (125 ml) salt
• 3/4 lb (.3 kg) double smoked slab bacon, rine removed and cut into 1/4 inch cubes
• 1 cup (225 ml) scallions, thinly sliced, white part only
• 3/4 cup (175 ml) fresh parsley, chopped
• 1 tbsp (15 ml) freshly cracked black peppercorns
• 1-1/2 tbsp (20 ml) course Kosher salt
• 1 cup (225 ml) rice wine or mild champagne vinegar
• 2-1/2 cups (600 ml) (or less) peanut oil and rendered bacon fat, mixed

1. Place the potatoes, 1/2 cup (125 ml) salt, and water into a 16-quart pot.
2. The water should cover the potatoes by about 4 inches.
3. Bring to a boil, then reduce to a gentle boil and cook uncovered until the potatos are tender yet firm.
4. Start testing after about 20 minutes.
5. Do not under- or over-cook!
6. Carefully drain and arrange the potatoes in a single layer on a tray to cool.
7. Render the bacon over medium heat until crispy, but not hard.
8. Drain a reserve the drippings.
9. Peel and slice the potatoes while warm, into coins 1/4 inch to 1/2 inch thick, being careful not to break them.
10. Place them in a large mixing bowl.
11. Add all the remaining ingredients on top of the potatoes, then toss gently with your hands just enough to distribute everything evenly.
12. Don't overmix.
13. Allow to rest for a few hours at room temperature.
14. Reseason if necessary with salt, pepper, and/or vinegar.
15. Serve warm or at room temperature.

potatoes, salt, bacon, scallions, fresh parsley, course kosher salt, rice wine, peanut oil

Taken from online-cookbook.com/goto/cook/rpage/000100 (may not work)