3 pounds YUKON GOLD potatoes, peeled and cut into chunks, cooked tender
1/2 pound bacon
4 tablespoons apple cider vinegar
1 teaspoon sugar
- Cook bacon until crisp, drain on paper towels.
- Add vinegar and sugar to bacon fat, being sure to scrape up all the bits on the bottom of the pan and cook until well blended. Remove from heat.
- In a large bowl add the potatoes and smash.
- Crumble the bacon over the potatoes.
- Pour the vinegar mixture over top and mix well.
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