Warm mashed potato & bacon salad

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Potatoes, cut in 1\" chunks
3 tablespoons Garlic, thickly sliced
1 cup Chicken broth
3 slices Bacon, thickly sliced, cutup
3 tablespoons Olive oil
¾ teaspoon Salt
½ teaspoon Pepper
1 tablespoon Red-wine vinegar
1 teaspoon Dijon mustard
4 cups Escarole lettuce, cut in
Bite sized pieces
1 small Red onion, thinly sliced

Directions

Put potatoes and garlic in medium sized saucepan. Add chicken broth and enough cold water to cover. Cover and cook 10-12 min until potatoes are tender.

Meanwhile, fry bacon in heavy skillet till crisp; drain on paper towels

Remove and reserve ¾ cup potato cooking liquid. Drain potatoes and garlic well in a colander.

Return to pot and stir 1-2 min over medium heat till potatoes are dry.

Mash potatoes and garlic, adding reserved cooking liquid, 2 tbs of the oil, ½ tsp of salt and ¼ tsp of pepper.

In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard, ¼ tsp *each* salt and pepper. Put escarole, onions and bacon in a large serving bowl. Add dressing and toss to coat. Mound potatoes on salad and serve immediately.

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