Pea And Potato Salad With Bacon Dressing

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Red potatoes
1 lb	454g / 16oz	Red onion, chopped fine (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 lb	113g / 4oz	Lean sliced bacon - chopped
2 teaspoons	10ml	All-purpose flour
1 1/2 teaspoons	7.5ml	Sugar
1/4 cup	59ml	Cider vinegar
1/4 cup	59ml	Water
1 tablespoon	15ml	Dijon-style mustard
3 tablespoons	45ml	Hard-boiled eggs - chopped (large)
2 cups	474ml	Shelled fresh peas - cooked
		(abt 2 lbs unshelled)
3 tablespoons	45ml	Minced fresh parsley leaves

Recipe 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.

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

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