3 lbs Yukon Gold potatoes, peeled and cut into chunks
3/4 lb bacon, cut into 1/2 inch pieces (save some for garnish)
2 to 3 Tbsp Delizia Sherry Reserva Vinegar
1 tsp sugar
2 Tbsp chopped dill (use fresh)
3 Tbsp green olives for garnish
Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20-25 minutes.
Meanwhile, cook bacon in a 12 inch heavy skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. Add 2 tbsp vinegar, sugar and 3/4 tsp each of salt and pepper to hot bacon fat, scraping up brown bits.
Transfer potatoes to a large bowl, reserving 1/2 cup steaming water. Add vinegar mixture to potatoes and smash with a potato masher to desired texture, adding reserved water if desired. Stir in dill, bacon, and vinegar, salt and pepper to taste. Garnish with bacon pieces and olives.
Makes 6-8 servings