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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Taking a cue from German potato salad, these Yukon Golds are smashed with a hot bacon dressing and then tossed with fresh dill. Steaming rather than boiling the potatoes keeps them fluffy. Ingredients:
3 pounds yukon gold potatoes, peeled and cut into 2-inch chunks |
1/2 pound bacon, cut into 1/2-inch pieces |
2 to 3 tablespoons cider vinegar |
1 teaspoon sugar |
2 tablespoons chopped dill |
Directions:
1. Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.
2. Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. Add 2 tablespoons vinegar, sugar, and 3/4 teaspoon each of salt and pepper to hot bacon fat, scraping up brown bits.
3. Transfer potatoes to a large bowl, reserving 1/2 cup steaming water. Add vinegar mixture to potatoes and smash with a potato masher to desired texture, adding reserved water if desired. Stir in dill, bacon, and vinegar, salt, and pepper to taste.
4. What to drink:Josmeyer Les Folastries Gewürztraminer '05
5. Cooks' note: Potatoes can be made 3 hours ahead and kept at room temperature. Reheat, covered, in a microwave or in a 300°F oven.
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