Potato Squashers

Ingredients:

• 6 small yukon gold potatoes (about 2 lb/900 g) or 6 medium yukon gold potatoes (about 2 lb/900 g)
• 2 tablespoons extra virgin olive oil, divided
• sea salt

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Scrub potatoes and pierce with knife.
3. Place potatoes on parchment lined baking sheet.
4. Bake for 1 hour or until tender when pierced.
5. Remove from oven; increase heat to 450 degrees Fahrenheit.
6. Using a metal spatula, flatten each potato into uneven rounds so flesh squishes out.
7. Drizzle with 1 tablespoon olive oil.
8. Sprinkle with salt
9. Bake 12 minutes.
10. Flip potatoes and drizzle with remaining oil.
11. Sprinkle with salt.
12. Bake 12 minutes or until outer edges and skins are crispy and golden.

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Creamy Potato Salad

Ingredients:

• 6 medium potatoes (2 pounds)
• 1/2 lb bacon, prepared as in Homemade Fresh Bacon Bits
• 1 cup thinly sliced celery
• 1/2 cup finely chopped onion
• 1/3 cup sweet pickle relish
• 1 1/4 cups mayonnaise or 1 1/4 cups salad dressing
• 2 teaspoons sugar
• 2 teaspoons celery seeds
• 2 teaspoons apple cider vinegar
• 2 teaspoons prepared mustard
• 1 1/2 teaspoons salt
• 2 hardboiled egg, coarsely chopped

Directions:

1. Cook potatoes in boiling, salted water until tender.
2. Drain well.
3. Peel and cube potatoes.
4. Transfer to a large bowl.
5. Add celery, onion, sweet relish and bacon bits.
6. Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
7. Add mayo mixture to potatoes.
8. Toss lightly to coat potato mixture.
9. Carefully fold in the chopped eggs.
10. Cover and chill thoroughly.

Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

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