Warm potato salad with bacon and mustard-beer vinaigrette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean, smoked bacon |
| 3 | pounds | Red or white \"creamer\" potatoes |
| ½ | cup | Finely chopped red onions, rinsed in ice w |
| ⅓ | cup | Chopped fresh herbs such as parsley, chive |
| Mustard-Beer Vinaigrette (recipe follows) | ||
| Salt and freshly ground pepper Garnish-- | ||
| Sieved hard boiled eggs, if desired | ||
Directions
Cook the bacon until crisp and drain on paper towels. Chop coarsely and reserve. Reserve 1 tablespoon of rendered bacon fat for vinaigrette if desired.
Cook the potatoes in lightly salted water until tender but not mushy.
Drain, cool slightly, and slice unpeeled into thick rounds. While the potatoes are still warm, gently mix them with the reserved bacon, onions, herbs and vinaigrette. Correct seasoning and serve warm or at room temperature.
Yield: 6 to 8 serving
Recipe By : COOKING RIGHT SHOW #CR9636 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:11:40 -0400 (EDT) From: Bill Spalding <billspa@...>