| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cklive07 | 6 | servings | |
INGREDIENTS
| 1 1/2 | lb | Red potatoes |
| 1 | sm | Red onion; chopped fine |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/4 | lb | Lean sliced bacon; chopped |
| 2 | ts | All-purpose flour |
| 1 1/2 | ts | Sugar |
| 1/4 | c | Cider vinegar |
| 1/4 | c | Water |
| 1 | tb | Dijon-style mustard |
| 3 | lg | Hard-boiled eggs; chopped |
| 2 | c | Shelled fresh peas; cooked |
| (abt 2 lbs unshelled) | ||
| 3 | tb | Minced fresh parsley leaves |
INSTRUCTIONS
Cut the potatoes into pea-size cubes and in a steamer set over boiling water steam them, covered, for 4 to 8 minutes, or until they are just tender. Transfer the potatoes to a bowl, add the onion, and toss the mixture with salt and pepper to taste. In a skillet cook the bacon over moderately-low heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons of the fat from the skillet, to the remaining fat add the flour and the sugar, and cook the mixture, stirring, for 30 seconds. Add the vinegar and 1/4 cup water, bring the mixture to a boil, whisking, and whisk in the mustard. Pour the dressing over the potatoes mixture, add the eggs, peas, parsley, and bacon, and toss the salad well. Serve the salad warm or at room temperature. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9129 broadcast 05-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-18-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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