Name: Pea And Potato Salad with Bacon Dressing
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

Hope always draws the soul from the beauty which is seen to what is beyond, always kindles the desire for the hidden through what is constantly perceived. Therefore the ardent lover of beauty, although receiving what is always visible as an image of what he desires, yet longs to be filled with the very stamp of the archetype. And the bold request which goes up the mountains of desire asks this: to empty the Beauty not in mirrors and reflections, but face to face.

Gregory of Nyssa

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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