Spanish Hot Potato Salad

Recipe Ingredients

6		Potatoes boiled in skin (medium)
6		Bacon
1		Mild onion - finely chopped (small)
1		Green bell pepper - seeded (medium) and finely chopped
1 tablespoon	15ml	All purpose flour
1/2 teaspoon	2.5ml	Crushed dried oregano
1/8 teaspoon	0.6ml	Ground cumin or to taste
1 1/2 cups	355ml	Light cream
3 tablespoons	45ml	Gruyere cheese - grated
1/4 cup	59ml	Dry sherry
4		Hard boiled egg yokes - crumbled
1		Pimento - finely chopped
2 tablespoons	30ml	Wine vinegar
1 tablespoon	15ml	Parsley - finely chopped
2 tablespoons	30ml	Walnuts - finely chopped

Recipe Instructions

Peel and cube the potatoes while still warm and place them in a salad bowl.

Cook the bacon over moderate heat in a heavy skillet until crisp, drain, crumble the bacon and set it aside, reserve 3 Tbs bacon fat and return the fat to the skillet.

Add the onion and green pepper and saute over med heat until soft but not browned; stir frequently.

Add the flour, oregano and cumin and cook over low heat, stirring frequently, until the flour turns a pale gold color. Gradually add the cream, stirring until smooth, then add the cheese and mix well.

Simmer until the sauce is thickened and hot.

Add the sherry, egg yolks, vinegar. parsley and pimento and mix well. Adjust seasoning, pour over potatoes and toss gently but thoroughly.

Sprinkle with the crumbled bacon and walnuts and serve immediately.

Source:
Vegetable Magic by Sheilah Kaufman

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