Bacon and scallion smashed potato salad

By á-107934

Ingredients

• FOR THE POTATOES
• 2 pounds small new potatoes
• Kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• FOR THE DRESSING
• 8 strips uncooked bacon, chopped or cut with scissors into pieces
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 pound cippolini onions, peeled and sliced in half along the equator
• 3 cloves garlic, minced or grated on a rasp
• 1 tablespoon fresh thyme, lightly chopped
• 1 teaspoon Hungarian paprika
• 1/2 cup apple cider vinegar
• 1/2 cup sugar
• 6 scallions, white and green parts finely chopped
• Kosher salt and black pepper

Details

Adapted from today.com

Preparation

Step 1

Baking Directions:

Boil and smash the potatoes. Fill a large pot with water, the potatoes, and add a nice pinch of salt. Bring to a boil and cook until potatoes are fork tender. Drain and allow to cool until easy to handle. Place the potatoes on a flat surface and using the back of a spoon, gently press each potato until they pierce and flatten to about ½-inch thick. Crisp the smashed potatoes. In a large pan on medium high heat add the butter and olive oil. When the butter melts add the smashed potatoes and cook on one side until the edges are golden and crisp, then flip and cook on the other side until crisped, about 8-10 minutes total. You may have to do this in batches. Remove potatoes to a paper towel-lined plate. Do not clean the pan.Make the dressing. In the same large pan add the bacon and cook until crisped. Remove with a slotted spoon to a paper towel-lined plate. Add to the pan the butter, olive oil, and onions and cook while tossing until the onions are tender and slightly golden on all sides, about 8 minutes. Stir in the garlic, thyme, and paprika and cook for just a few seconds until the garlic is fragrant. Raise the heat and add the vinegar (watch your eyes for the vapors!), sugar, and scallions. Stir until the sugar to dissolves. Toss the salad. Combine the potatoes and bacon in a large bowl. Pour over the dressing and toss. Serve hot, warm or room temperature.