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Pea And Potato Salad With Bacon Dressing

Courses: Salads
Serves: 6 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozRed potatoes
1 lb 454g / 16ozRed onion, chopped fine (small)
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 lb 113g / 4ozLean sliced bacon - chopped
2 teaspoons 10mlAll-purpose flour
1 1/2 teaspoons 7.5mlSugar
1/4 cup 59mlCider vinegar
1/4 cup 59mlWater
1 tablespoon 15mlDijon-style mustard
3 tablespoons 45mlHard-boiled eggs - chopped (large)
2 cups 474mlShelled fresh peas - cooked
  (abt 2 lbs unshelled)
3 tablespoons 45mlMinced 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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