Boil the potatoes until they’re cooked through. While potatoes are boiling, peel and slice the cucumbers and chop the scallions.
If you’re not leaving the skins on the potatoes, cool then until they’re at a comfortable handling temperature, then peel. Otherwise, skip this step.
Cool the potatoes in the refrigerator, then slice thin. Place the potatoes into a large mixing bowl.
Add cucumbers and scallions. Stir to distribute the ingredients and set aside.
Cook the bacon until crispy. Reserve ¼ cup of the bacon drippings. Cut the bacon into small pieces or crumble.
Add bacon, dill, parsley, and a little bit of salt (start with ¼ tsp) to the bowl with the potatoes, etc. Stir until the ingredients are evenly coated.
Pour vinegar and bacon drippings over the salad. Add 6 dashes of Maggi. Stir to combine. Taste and add more salt or other ingredients if needed. Refrigerate if not serving right away.