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.
Recipe information
Total Time
45 min
Yield
Makes 8 servings
Ingredients
3
1
2 to 3
1
2
Need to make a substitution?
Preparation
Step 1
Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.
Step 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.
Step 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.
What to drink:
Step 4
Josmeyer Les Folastries
Gewürztraminer '05