Perfect with roast chicken on a casual Monday night with family, this seven-ingredient dish is great to throw together at the last minute. Steam the potatoes instead of boiling—this will keep them fluffy and light. Then, taking inspiration from German-style potato salad, smash them with a hot and smoky bacon dressing and toss with fresh dill, cider vinegar, and sugar. Planning an elegant winter spread? Serve this hearty side with pork chops.

　　

Ingredients

Makes 8 servings

　　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

　　3/4 teaspoon salt

　　3/4 teaspoon pepper

　　2 tablespoons chopped fresh dill

　　

Step 1

Steam the potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.

　　

Step 2

Meanwhile, cook the bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer the bacon with a slotted spoon to paper towels to drain, reserving the fat in the skillet. Add 2 tablespoons vinegar, the sugar, and the salt and pepper to the hot bacon fat, scraping up the browned bits.

　　

Step 3

Transfer the potatoes to a large bowl, reserving 1/2 cup steaming water. Add the vinegar mixture to the potatoes and smash with a potato masher to desired texture, adding the reserved water if desired. Stir in the dill and bacon.

　　

DO AHEAD

Step 4

The POTATOES can be made 3 hours ahead and kept at room temperature. Reheat, covered, in a microwave or in a 300°F oven.

　　The Epicurious Cookbook