Spanish hot potato salad

12 servings

Ingredients

Quantity Ingredient
6 mediums Potatoes boiled in skin
6 Slices bacon
1 small Mild onion, finely chopped
1 medium Green bell pepper, seeded derib and finely chop
1 tablespoon All purpose flour
½ teaspoon Crushed dried oregano
⅛ teaspoon Ground cumin, or to taste
1½ cup Light cream
3 tablespoons Grated Gruyere cheese
¼ cup Dry sherry
4 Hard boiled egg yokes crumbled
1 Pimento, finely chopped
2 tablespoons Wine vinegar
1 tablespoon Finely chopped parsley
2 tablespoons Finely chopped walnuts

Directions

Peel and cube the potatoes while still warm and place them in a salad bowl.

Cook the bacon over moderate heat in a heavy skillet until crisp, drain, crumble the bacon and set it aside, reserve 3 Tbs bacon fat and return the fat to the skillet. Add the onion and green pepper and saute over med heat until soft but not browned; stir frequently. Add the flour, oregano and cumin and cook over low heat, stirring frequently, until the flour turns a pale gold color. Gradually add the cream, stirring until smooth, then add the cheese and mix well. Simmer until the sauce is thickened and hot. Add the sherry, egg yolks, vinegar. parsley and pimento and mix well. Adjust seasoning, pour over potatoes and toss gently but thoroughly. Sprinkle with the crumbled bacon and walnuts and serve immediately.

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