Pea and potato salad with bacon dressing

6 servings

Ingredients

Quantity Ingredient
1½ pounds Red potatoes
1 small Red onion; chopped fine
Salt; to taste
Freshly-ground black pepper; to taste
¼ pounds Lean sliced bacon; chopped
2 teaspoons All-purpose flour
1½ teaspoon Sugar
¼ cup Cider vinegar
¼ cup Water
1 tablespoon Dijon-style mustard
3 larges Hard-boiled eggs; chopped
2 cups Shelled fresh peas; cooked
(abt 2 lbs unshelled)
3 tablespoons Minced fresh parsley leaves

Directions

Cut the potatoes into pea-size cubes and in a steamer set over boiling water steam them, covered, for 4 to 8 minutes, or until they are just tender. Transfer the potatoes to a bowl, add the onion, and toss the mixture with salt and pepper to taste. In a skillet cook the bacon over moderately-low heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons of the fat from the skillet, to the remaining fat add the flour and the sugar, and cook the mixture, stirring, for 30 seconds. Add the vinegar and ¼ cup water, bring the mixture to a boil, whisking, and whisk in the mustard.

Pour the dressing over the potatoes mixture, add the eggs, peas, parsley, and bacon, and toss the salad well. Serve the salad warm or at room temperature. This recipe yields 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9129 broadcast 05-14-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-18-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

Related recipes