Braden Family Cookbook
Often seen names
SALAD WITH BACON
Food & Wine Magazine
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.
of small new potatoes
pound of thick sliced bacon cut into 1 inch strips.
cup chicken stock
tbsp. finely chopped shallots
tbsp. sherry vinegar
tbsp. Dijon or other grainy mustard
tbsp. olive oil
- Salt and fresh ground pepper
- Chopped chives for a garnish
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.
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!!!!!!!