posted by lj 07-23-98 10:52 AM
Potato Salad with Bacon Vinaigrette
Phil Anderson, Culinary director Bakers Supermarket
8 medium size red skinned potatoes, scrubbed clean(not peeled) and cut into 1 inch dice
6 slices bacon
6 TBS. apple cider vineagr
1 1/2 TBS. sugar
2 tsp. Dijon mustard
1 1/2 cups extra-virgin olive oil
1/2 cup chopped green onion
salt and pepper to taste
Boil the potatoes in water to cover just until tender; drain.
Fry bacon until crisp; drain fat and chop.
In a medium size bowl, combine vinegar, sugar and mustard; mix well with a wire whisk. While whisking the vinegar mixture, pour in
olive oil, mixing well. Add bacon, green onion and potatoes to the vinaigrette. Season to taste with salt and pepper. Serve hot or cold.
Serves six.