| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Salads, Meats, Mc-recipe |
2 |
servings |
INGREDIENTS
| 1 |
lg |
Red potato |
| 1 |
|
Sweet potato |
|
|
Salt and pepper; to taste |
| 2 |
tb |
White-wine vinegar |
| 4 |
ts |
Dijon-style honey mustard |
| 1/2 |
ts |
Hot pepper sauce |
| 4 |
tb |
Olive oil |
| 3 |
sl |
Crisp bacon; drained |
| 1/4 |
c |
Finely chopped celery |
INSTRUCTIONS
Peel 1 large red potato and 1 sweet potato; cut each into 1/2-inch cubes;
boil potatoes (or cook in a microwave oven) until just tender, about 7 to 8
minutes. Drain, season with salt and pepper, and place in a medium bowl.
Whisk together 2 tablespoons white-wine vinegar, 4 teaspoons Dijon-style
honey mustard, 1/2 teaspoon hot pepper sauce and 4 tablespoons olive oil.
Fry 3 slices bacon; drain and crumble; toss with potatoes, dressing and 1/4
cup finely chopped celery.
REF recipe courtesy of National Pork Producers Council
Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/
Hanneman 1998 June
Recipe by: The HERALD-MAIL Online Cookbook
By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by
MM_Buster v2.0l.
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