Bacon Smashed Potatoes

Debra Taylor


This recipe is a take off from german potato salad. The key is steaming the potato instead of boiling. These are great to make a head of time and then when it's time to eat just throw them in the microwave or heat in oven at 300%

★★★★★ 1 vote
20 Min
45 Min


3 lb
yukon gold potatoes, peeled and cut into 2-inch chunks
1/2 lb
bacon, cut into 1/2-inch piece
2-3 Tbsp
cider vinegar
1 tsp
2 Tbsp
chopped dill


1Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.
2Meanwhile, 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.
3Transfer 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.

About this Recipe

Course/Dish: Vegetables, Potatoes