Place the potatoes into a large pot. Pour cold water over the potatoes, fully submerging them, and covering them by about 1-2 inches.

Turn heat to high and bring to a boil. Once the water starts boiling, start a timer for 10 minutes. We want to only partially cook the potatoes in the water.

Once the potato timer goes off, remove from heat and pull the potatoes out of the water.

Preheat your grill on high heat or build a nice hot campfire.

Finish cooking your potatoes on the grill and get a nice, dark, charred exterior.

Once the potatoes look charred and are fully cooked, remove from heat and allow to cool.

Slice the bacon into small pieces and cook in a skillet until fully cooked and crispy.

Remove bacon from pan, leaving all of the fat and drippings in skillet.

To the skillet add salt, black pepper, chicken broth, dill, and maple syrup. Mix with bacon fat.

Now, chop your potatoes into bite-sized pieces, about ½-¾ inch cubes.

Place the potatoes into an appropriately sized mixing bowl and mix with the apple cider vinegar.

Chop the red onion, celery, green onions, parsley, and any celery leaves that you could gather. Add these to the bowl with the potatoes.

Pour the dressing from the skillet all over the potatoes in the mixing bowl.

Add the reserved bacon to the mixture and stir gently to combine everything.

Can be served cold or at room temperature.