Warm Mashed Potato & Bacon Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Potatoes, cut in 1" chunks
3 tbsp: Garlic, thickly sliced
1 cup: Chicken broth,
3 slice: Bacon, thickly sliced, cutup
3 tbsp: Olive oil,
3/4 tsp: Salt,
1/2 tsp: Pepper,
1 tbsp: Red-wine vinegar,
1 tsp: Dijon mustard,
4 cup: 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 3/4 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, 1/2 tsp of salt and 1/4 tsp of pepper.
In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard,
1/4 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.
Source from luhu.jp
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 3/4 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, 1/2 tsp of salt and 1/4 tsp of pepper.
In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard,
1/4 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.
Source from luhu.jp