| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Salad | 8 | Servings | |
INGREDIENTS
| 3 | lb | New potatoes; peeled |
| 1/3 | c | Dry white wine |
| 1/3 | c | Chicken broth |
| 1/3 | c | Minced parsley |
| 1/3 | c | Sliced scallions |
| 8 | oz | Bleu cheese |
| 3/4 | c | Vinaigrette dressing |
| 1/4 | lb | Bacon; fried and crumbled |
| Salt to taste | ||
| Pepper to taste |
INSTRUCTIONS
Steam new potatoes, let them cool slightly, and quarter them. In a large bowl, combine warm potatoes with wine, chicken broth, parsley and scallions, tossing mixture gently. Let cool. Then crumble Bleu cheese, add vinaigrette dressing and toss mixture gently. Chill overnight. Transfer salad to a salad bowl. Sprinkle with crumbled bacon and serve at room temperature. Yield: 8 servings. KIM EUBANKS (MRS. ROBERT, III) REFRIGERATE OVERNIGHT. From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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