Spanish hot potato salad
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Potatoes boiled in skin |
| 6 | Slices bacon | |
| 1 | small | Mild onion, finely chopped |
| 1 | medium | Green bell pepper, seeded derib and finely chop |
| 1 | tablespoon | All purpose flour |
| ½ | teaspoon | Crushed dried oregano |
| ⅛ | teaspoon | Ground cumin, or to taste |
| 1½ | cup | Light cream |
| 3 | tablespoons | Grated Gruyere cheese |
| ¼ | cup | Dry sherry |
| 4 | Hard boiled egg yokes crumbled | |
| 1 | Pimento, finely chopped | |
| 2 | tablespoons | Wine vinegar |
| 1 | tablespoon | Finely chopped parsley |
| 2 | tablespoons | Finely chopped walnuts |
Directions
Peel and cube the potatoes while still warm and place them in a salad bowl.
Cook the bacon over moderate heat in a heavy skillet until crisp, drain, crumble the bacon and set it aside, reserve 3 Tbs bacon fat and return the fat to the skillet. Add the onion and green pepper and saute over med heat until soft but not browned; stir frequently. Add the flour, oregano and cumin and cook over low heat, stirring frequently, until the flour turns a pale gold color. Gradually add the cream, stirring until smooth, then add the cheese and mix well. Simmer until the sauce is thickened and hot. Add the sherry, egg yolks, vinegar. parsley and pimento and mix well. Adjust seasoning, pour over potatoes and toss gently but thoroughly. Sprinkle with the crumbled bacon and walnuts and serve immediately.