Bacon Smashed Potatoes

Bacon Smashed Potatoes


November 3, 2010

I thought if this was to be German potato salad-esque, grainy mustard would be in order, so I added a squirt and left out the dill. (Although Brassica makes a dill mustard that would be pretty fab in this, come to think of it.) It was adapted from here.


2 lb. thin-skinned potatoes, cut into chunks if they need it

a few (or several) slices bacon, coarsely chopped

2-3 Tbsp. apple cider vinegar

1 Tbsp. grainy mustard

1 tsp. sugar

salt and pepper


1Steam potatoes in a steaming basket or in an inch or two of boiling water, covered, until very tender, 20 to 25 minutes.

2Meanwhile, cook bacon in a 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, mustard, sugar, and a bit of salt and pepper to the hot bacon drippings, scraping up the browned bits.

3Transfer potatoes to a large bowl, reserving 1/2 cup of the steaming water.

4 Add vinegar mixture to potatoes and smash with a potato masher to desired texture, adding reserved water if you like to thin it a bit.


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