| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
March 1992 |
1 |
servings |
INGREDIENTS
| 2 |
sm |
Russet potatoes; (about 12 ounces |
|
|
; total), peeled, |
|
|
; diced |
| 4 |
|
Bacon slices; chopped |
| 1/4 |
c |
Minced onion |
| 3 |
tb |
Cider vinegar |
| 2 |
ts |
Sugar |
| 2 |
|
Heads Belgian endive; sliced |
INSTRUCTIONS
Cook potatoes in large pot of boiling water until tender, about 12 minutes.
Meanwhile, cook bacon in heavy large skillet over medium-high heat until
brown and crisp. Transfer to paper towel using slotted spoon. Drain bacon
well. Reserve pan drippings in skillet.
Transfer potatoes to colander and drain well. Return potatoes to pot. Mash
coarsely. Reheat bacon fat in skillet until just warm. Remove from heat and
mix in minced onion, cider vinegar and sugar. Add dressing to potatoes. Add
endive and toss gently. Season salad to taste with salt and pepper.
Sprinkle with bacon. Serve salad warm.
Serves 4.
Bon Appetit March 1992
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