| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
|
Salads, Vegetables, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Red potatoes ;small |
| 1/3 |
lb |
Bacon ;diced |
| 1 |
c |
Yellow onion ;peeled, thinly sliced |
| 4 |
|
Scallions ;chopped |
| 1/4 |
c |
Mayonaise |
| 1/2 |
ts |
Dry mustard (Coleman's) |
| 1 |
tb |
White wine vinegar |
| 1/2 |
c |
Olive oil |
|
|
Salt |
|
|
Black pepper ;feshly ground |
| 2 |
|
Eggs ;hard boiled |
INSTRUCTIONS
WHOLE FAMILY COOKBOOK
Wash the potatoes and drain. Using a paring knife, trim a band of the peel
about 1/2 inch wide (depending on the size of the potatoes) around the
circumference of each potato. This will form an attractive "belt". Boil the
trimmed potatoes gently in ample, lightly salted water until just tender.
The potatoes are done as soon as they pierce easily with a sharp knife.
Carefully drain, spread on a tray, and allow to cool. Cook the bacon in a
medium sized frying pan until almost crip. Add the onion and cook until
limp. Drain off any excess fat. Place the cooled potatoes in a bolw along
with the cooked bacon and onion, and the scallions. In another bowl, blend
together the mayonnaise, dry mustard, vinegar, oil and salt and pepper to
taste add to the bowl of potatoes and toss together. Fold in the
hard-boiled eggs. Cover and refrigerate. Serves 4 to 6.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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