| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | August 1995 | 1 | servings | |
INGREDIENTS
| 1 1/2 | lb | Small red potatoes |
| 1 | tb | Salt |
| 6 | sl | Bacon |
| 4 | tb | Vegetable oil |
| 5 | Scallions | |
| 2 | tb | Cider vinegar |
| Coarse black pepper to taste |
INSTRUCTIONS
In a 3-quart saucepan combine potatoes with cold water to cover by 2 inches and bring to a boil. Add salt and simmer, covered, until potatoes are just tender, 10 to 15 minutes. In a colander drain potatoes and cool. (Potatoes may be boiled 2 days ahead and chilled, covered.) Prepare grill. In a skillet cook bacon over moderate heat until crisp. Transfer bacon to paper towels to drain and reserve 1 tablespoon drippings. Break bacon into large bits. Halve potatoes and toss gently with 1 tablespoon oil to coat well. Arrange potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals and grill until golden, 4 to 5 minutes. (Alternatively, potatoes may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Cut scallions crosswise into 1 1/2-inch pieces and quarter pieces lengthwise. In a large bowl toss potatoes with reserved drippings, bacon, remaining 3 tablespoons oil, vinegar, scallions, pepper, and salt to taste. Serve potato salad at room temperature. Serves 4. Gourmet August 1995 Converted by MC_Buster. Per serving: 729 Calories (kcal); 73g Total Fat; (89% calories from fat); 13g Protein; 7g Carbohydrate; 32mg Cholesterol; 7013mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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