Braden Family Cookbook

Chuck Braden

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POTATO SALAD WITH BACON               Food & Wine Magazine

(4 servings)

The smaller the potatoes, the better the taste will be.  Be sure to not overcook the potatoes.  Toss them in the stock mixture while they are still warm so that they can absorb all of the flavors.

1 ½      pounds of small new potatoes

1/4       pound of thick sliced bacon cut into 1 inch strips.

1/4       cup chicken stock

1          tbsp. finely chopped shallots

1          tbsp. sherry vinegar

1          tbsp. Dijon or other grainy mustard

2          tbsp. olive oil

Salt and fresh ground pepper

Chopped chives for a garnish

 

Cook the new potatoes in boiling salted water until tender, about 12 - 15 minutes. Cook the bacon pieces in a heavy skillet until crispy, drain on paper towels.  Peel the potatoes as soon as they are cool enough to handle.  Cut the potatoes in half or into bite size pieces.  In a bowl, toss the potatoes with the stock, shallots, vinegar and mustard and let stand for one hour, tossing occasionally.  Add the bacon and olive oil, season with salt and pepper and toss to coat.  Garnish with the chives and serve at room temperature.

 

Isn't the spacing above cool?  I haven't a clue how to fix it. That's what one gets when stealing recipes.......There it goes again!!!!!!!