RED, WHITE AND BLUE POTATO SALAD
From Woman's Day
Nutritional Information (per serving)
Calories 274
Total Fat 11g
Saturated Fat 4g
Cholesterol 92mg
Sodium 474mg
Total Carbohydrate 34g
Dietary Fiber 2g
Protein 10g
Serves: 8
Total Time: 1 hr 25 min
Prep Time: 15 min
Potato Salad
3 pounds mixed baby red, white and blue potatoes
1 teaspoon salt
3/4 cup sliced celery
1/3 cup sliced scallions
1 1/2 tablespoons chopped fresh tarragon
Hot Bacon Dressing
6 slices thick-sliced bacon, cut crosswise into thin strips
1 1/2 teaspoons all-purpose flour
1 tablespoon sugar
1/2 teaspoon each salt and freshly ground pepper
2 teaspoons mustard
1/3 cup white balsamic or cider vinegar
1/4 cup water
3 hard-cooked large eggs, peeled
Put potatoes and salt in a large pot; add cold water to cover. Bring to a boil, cover and simmer 15 to 20 minutes until tender. Drain in colander. Let stand until cool enough to handle, but still warm. Quarter potatoes and place in large serving bowl with celery, scallions and tarragon; toss.
Meanwhile, cook bacon in large skillet over medium heat until crisp. Remove with slotted spoon to a paper-towel--lined plate. Pour off all but 3 Tbsp drippings. Whisk flour, sugar, salt and pepper in same pan until smooth. Add mustard, vinegar and water; bring to a boil over medium heat, whisking until slightly thickened. Pour over potato mixture; toss with bacon pieces and chopped hard-cooked eggs. Serve warm.
Wrap the potato salad, dressing, cooked bacon and eggs separately and refrigerate overnight. To serve, bring salad to room temperature. Microwave bacon and dressing briefly to warm, then stir into salad with chopped eggs.
Posted by: pgeistfeld@yahoo.com
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