Warm Potato Salad With Bacon And Mustard-Beer Vinaigrette
Recipe By : COOKING RIGHT SHOW #CR9636
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Pound lean, smoked bacon
3 Pounds 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
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.
