All posts tagged vinegar

Mashed Potatoes with Bacon and Mustard

Published January 8, 2014 by jenmatteson

Day 3 of mashed potato week, and I did the unthinkable.  What makes everything better?  That’s right!  Bacon.  Did the title of the post give it away?  It’s okay, I wanted you to get it right anyway.

Bacon and Mustard Mashed Potatoes

Of all the mashed potatoes I’m sharing this week, these are my second favorite.  My favorite is tomorrow’s post, so come back to see what it is!  I’ll admit, the mustard part sounded a little unusual, but it really just add a deep richness to the flavor, without actually tasting like mustard.  The bacon really cuts through the acidity of the mustard and vinegar, balancing out the overall flavor.  These would be a fantastic addition to any backyard barbeque, and a no-brainer side for anything smoked.

Bacon and Mustard Mashed Potatoes

Mashed Potatoes with Bacon and Mustard

Source: Adapted from Food and Wine
Servings: 10-12


4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
kosher salt
1/2 lb thick-cut bacon, finely diced
1 medium red onion, finely chopped
1/4 apple cider vinegar
2 tbsp whole grain mustard
1 stick unsalted butter
1 1/4 cup milk
1 cup low-fat mayonnaise
1/4 cup parsley, finely chopped


1. In a large saucepan, cover potatoes with water and bring to a boil.  Add a generous amount of kosher salt and simmer over moderate heat until potatoes are fork tender, about 20 minutes.  Drain potatoes.

2. In a large skillet, cook bacon over high heat until crisp, about 8 minutes.  Transfer bacon to paper towel to drain.  Pour off all but 2 tbsp of fat in the skillet.  Return pan to heat and add onion.  Cook over moderate heat until just starting to brown, 6-8 minutes.  Add vinegar and mustard and cook, stirring continuously until most of the liquid has been absorbed, about 2 minutes.

3. In the same saucepan the potatoes cooked in, melt butter in milk over moderate heat.  Remove from heat and press the potatoes through a ricer into the saucepan and mix well.  Fold in the mayonnaise, bacon, onion mixture and parsley.  Season with salt and pepper to taste.

Salt and Vinegar Potatoes

Published July 6, 2012 by jenmatteson

We don’t eat a lot of potatoes, so when we do, I want to make sure they are delicious!  This recipe has been floating around WC ladies for a while, and I knew I wanted to try it as soon as I saw it.  Salt and vinegar are one of those ultimate combinations (remember pesto and sun-dried tomatoes?).  I though these would be perfect to pair with our lighter dinner of cedar-planked salmon with dill and lemon.  They really don’t look all the flavorful, but trust me, they are bursting with tangy vinegar!

Salt and Vinegar Potatoes

Source: Adapted from Life and Kitchen
Servings: 4


1 lb small potatoes (fingerlings or baby reds are perfect), sliced thin
3 cups white vinegar
olive oil
kosher salt


1. Scrub potatoes and place in a large sauce pan.  Cover with vinegar and bring to a boil.  Once boiling, reduce heat and simmer for 8 minutes.  Allow potatoes to cool in vinegar for 30 minutes.

2. Preheat broiler.  Drain potatoes and pat dry.  Place in a large mixing bowl and drizzle with olive oil.  Add a generous amount of kosher salt, about 1 tbsp, and pepper to taste.  Spread potatoes in single layer on foil lined baking sheet.  You may have to work in batches.  Place under broiler for 7-10 minutes, flip potatoes, then place under broiler again for another 7-10 minutes, or until crisped as desired.

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