Warm mashed potato and bacon salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Potatoes, cut in 1\" chunks |
| 3 | tablespoons | Garlic, thickly sliced |
| 1 | cup | Chicken broth |
| 3 | slices | Bacon, thickly sliced, cutup |
| 3 | tablespoons | Olive oil |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | tablespoon | Red-wine vinegar |
| 1 | teaspoon | Dijon mustard |
| 4 | cups | Escarole lettuce, cut in |
| Bite sized pieces | ||
| 1 | small | Red onion, thinly sliced |
Directions
Put potatoes and garlic in medium sized saucepan. Add chicken broth and enough cold water to cover. Cover and cook 10-12 min until potatoes are tender.
Meanwhile, fry bacon in heavy skillet till crisp; drain on paper towels Remove and reserve ¾ cup potato cooking liquid. Drain potatoes and garlic well in a colander.
Return to pot and stir 1-2 min over medium heat till potatoes are dry.
Mash potatoes and garlic, adding reserved cooking liquid, 2 tbs of the oil, ½ tsp of salt and ¼ tsp of pepper.
In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard, ¼ tsp *each* salt and pepper.
Put escarole, onions and bacon in a large serving bowl. Add dressing and toss to coat. Mound potatoes on salad and serve immediately. Posted to MealMaster Recipes List, Digest #165 Date: Thu, 13 Jun 1996 21:18:28 -0400 (EDT) From: Lisa <maulkin@...>