Warm potato salad with bacon & mustard-beer vinaigrette

6 Servings

Ingredients

Quantity Ingredient
½ pounds Lean; smoked bacon
3.00 pounds Red or white \"creamer\" potatoes
½ cup Finely-chopped red onions; rinsed in ice water
⅓ cup Chopped fresh herbs
(such as parsley; chives, tarragon, or a combination)
Mustard-Beer Vinaigrette; see * Note
Salt; to taste
Freshly-ground black pepper; to taste
=== GARNISH ===
Sieved hard boiled eggs; optional

Directions

* Note: See the "Mustard-Beer Vinaigrette" recipe which is included in this collection.

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 Mustard-Beer Vinaigrette.

Correct seasoning and serve warm or at room temperature. This recipe yields 6 to 8 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9636 broadcast 09-13-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-25-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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