Warm Mashed Potato And Bacon Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Potatoes - cut in 1" chunks
3 tablespoons	45ml	Garlic - thickly sliced
1 cup	237ml	Chicken broth
3		Bacon - thickly sliced, cutup
3 tablespoons	45ml	Olive oil
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 tablespoon	15ml	Red-wine vinegar
1 teaspoon	5ml	Dijon mustard
4 cups	948ml	Escarole lettuce - cut in
		Bite sized pieces
1		Red onion - thinly sliced (small)

Recipe Instructions

Put potatoes and garlic in medium sized saucepan. Add chicken broth and enough cold water to cover. Cover and cook 10-12 min until potatoes are tender.

Meanwhile, fry bacon in heavy skillet till crisp; drain on paper towels Remove and reserve 3/4 cup potato cooking liquid. Drain potatoes and garlic well in a colander.

Return to pot and stir 1-2 min over medium heat till potatoes are dry.

Mash potatoes and garlic, adding reserved cooking liquid, 2 tbs of the oil, 1/2 tsp of salt and 1/4 tsp of pepper.

In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard, 1/4 tsp *each* salt and pepper.

Put escarole, onions and bacon in a large serving bowl. Add dressing and toss to coat. Mound potatoes on salad and serve immediately.

Source:
Step-by-Step Indian Cooking by Sharda Gopal

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