Warm Potato Salad With Bacon And Mustard-beer Vinaigrette Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Lean, smoked bacon
3 lbs: Red or white "creamer" potatoes,
1/2 cup: Finely chopped red onions, rinsed in ice w
1/3 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
Source from luhu.jp
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
Source from luhu.jp