Bacon Smashed Potatoes

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

Preparation

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

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.

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:
Josmeyer Les Folastries
Gewürztraminer '05

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.