Classic Potato Salad With Mustard Dressing

I've been there a few times in my life. Most don't understand it. That's understandable. However, it hit home to me when the Apostle Paul said, 'Apart from such external things, there is the daily pressure on me of concern for all the churches' (2 Cor. 11:28). A number of years ago, the pain was so intense that the physical affliction Paul spoke about earlier in 2 Corinthians 11 would have been much preferred. I can take the long hours and the hard work. I can even take the pressures on my family. But the emotional pain is the one and only thing that forever tempts me to throw in the towel. When I feel that way, I can almost hear the Lord saying to me, 'Are you in it for Me or are you in it for yourself?' That's gut-check time. Am I really a servant of Christ (2 Cor. 11:23)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables	4	Servings

INGREDIENTS

1/2	lb	Thick-sliced bacon
1		Onion, cut in small dice
1/2	c	Dijon mustard
3		Cloves garlic, minced
1/2	c	Olive oil
1/4	c	Sherry vinegar
1	T	Brown mustard seeds
1 1/2	lb	Tiny new potatoes, halved
1/4	c	Capers, drained
1		Red pepper, cut small
		triangles
		Salt and pepper
1		Bunch mustard greens
		trimmed

INSTRUCTIONS

Cook bacon in skillet until crisp. Remove with slotted spoon and
drain. Cool and coarsely chop; place in large bowl. Set aside until
needed.  Cook onion in remaining bacon fat over moderate heat for 15
minutes.  Remove with slotted spoon and add to bacon.  Make Mustard
Dressing: Place Dijon and garlic in a bowl; mix well.  Using a wire
whisk, incorporate the olive oil a bit at a time,  whisking to form a
smooth emulsion. Add the vinegar and whisk until  smooth. Add mustard
seeds and mix well.  Meanwhile, cook potatoes in salted boiling water
until they are  tender but not mushy. Drain, cool. Add potatoes to the
bacon and  onion; mix gently. Add the dressing, capers, red pepper, and
mix.  Season with salt and pepper. Serve on a bed of mustard greens.
Recipe by: Hot, Hotter, Hottest by Janet Hazen  Posted to KitMailbox
Digest  by J Pellegrino <gigimfg@ix.netcom.com>  on May 02, 1998

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1155 Calories From Fat: 921 Total Fat: 102.8g Cholesterol: 195mg Sodium: 1074.8mg Potassium: 573.8mg Carbohydrates: 8.2g Fiber: 1.8g Sugar: 1.6g Protein: 48.4g