Classic potato salad with mustard dressing

4 Servings

Ingredients

Quantity Ingredient
½ pounds Thick-sliced bacon
1 large Onion; cut in small dice
½ cup Dijon mustard
3 Cloves garlic; minced
½ cup Olive oil
¼ cup Sherry vinegar
1 tablespoon Brown mustard seeds
1½ pounds Tiny new potatoes; halved
¼ cup Capers; drained
1 small Red pepper; cut small triangles
Salt and pepper
1 small Bunch mustard greens; trimmed

Directions

Cook bacon in skillet until crisp. Remove with slotted spoon and drain.

Cool and coarsely chop; place in large bowl. Set aside until needed.

Cook onion in remaining bacon fat over moderate heat for 15 minutes. Remove with slotted spoon and add to bacon.

Make Mustard Dressing: Place Dijon and garlic in a bowl; mix well. Using a wire whisk, incorporate the olive oil a bit at a time, whisking to form a smooth emulsion. Add the vinegar and whisk until smooth. Add mustard seeds and mix well.

Meanwhile, cook potatoes in salted boiling water until they are tender but not mushy. Drain, cool. Add potatoes to the bacon and onion; mix gently.

Add the dressing, capers, red pepper, and mix. Season with salt and pepper.

Serve on a bed of mustard greens.

Recipe by: Hot, Hotter, Hottest by Janet Hazen Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 02, 1998

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