Bacon Fat Potatoes with Truffle & Scallion
2 pounds red skin potatoes
12 ounces sliced bacon
½ bunch scallions
¼ cup dill
- ⅓ cup apple cider vinegar
2 tablespoons Dijon mustard
- 1 teaspoon sugar
Balinese Truffle Salt (or substitute with kosher salt)
Clean the potatoes and place them in a large pot in one even layer. Cover with water and bring to a simmer (avoid boiling). Simmer until the potatoes are just tender, about 20 minutes. Note: you want the potatoes to maintain their shape and some texture so be careful not to overcook them!
Strain the potatoes and spread onto a sheet tray to cool.
Dice the bacon and add to a large pot. Set over medium-low heat and render, stirring occasionally, until golden brown and crispy, about 5-8 minutes.
- Meanwhile, dice the scallion bottoms. Slice the scallion tops and the dill.
- Transfer to a paper towel-lined plate, leaving the bacon fat in the pot.
Turn off the heat and add the apple cider vinegar, Dijon mustard, and sugar. Stir to combine. Season with Balinese Truffle Salt and pepper to taste.
- Lightly mash the potatoes with a wooden spoon or potato masher, then add to the dressing.
Fold in the scallions, dill and crispy bacon. Season with Balinese Truffle Salt and pepper until you can't stop eating.
Serve warm or at room temperature. Enjoy!
Note from the Chef 👩🍳
Note: Cook these potatoes along with Chef Connie from 1:06-5:19. If you have Truffle Carpaccio on hand, feel free to fold in at the end for extra truffly goodness!