INGREDIENTS
2 pounds fingerling potatoes
1/4 cup unsalted butter
1/2 cup bacon lardons
1/4 cup apple cider vinegar
2 tbsp whole-grain Dijon mustard
1/2 cup small-diced red onion
1/4 cup thinly sliced scallions
2 tbsp chopped parsley
2 tbsp chopped chives
1 tbsp chopped dill
Kosher salt and freshly cracked black pepper
1/4 cup pickled red onion
Olive oil, for drizzling
Maldon salt
CREAMY DIP
1/4 cup cream cheese
2 tbsp whole-grain Dijon mustard, plus 1 tsp for garnish
DIRECTIONS
Place the potatoes in a large pot of cold, salted water. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender, 15 to 20 minutes. Drain the potatoes and let them cool slightly. While the potatoes are simmering, let's mix our creamy dip. In a small bowl, combine the cream cheese and 2 tbsp of the mustard. Set aside. Place the cooled potatoes on a cutting board and, using the back of a clean pot, gently press them. In a saucepan, melt the butter over medium heat. Add the smashed potatoes and cook until golden brown, 5 to 10 minutes a side. Line a plate with paper towels. Transfer the seared potatoes along with any remaining butter in the pan to a large bowl. Let's cook our bacon off in a cast-iron skillet set over low heat, until it's cooked to your desired crispiness. Set aside a paper towel-lined plate. To the same bowl, add the vinegar, mustard, bacon, red onion, scallions, parsley, chives, dill, and kosher salt and pepper to taste. Gently toss everything together until the potatoes are well coated with the dressing; allow any of the larger potatoes to break naturally into smaller pieces. Adjust the seasoning with more salt and then add a huge dollop of the creamy dip and make a small indent at the top with the back of your spoon to add the remaining teaspoon of mustard and pickled red onion. Drizzle with olive oil and finish with Maldon salt.
