6 slices thick-sliced bacon cut crosswise into thin strips
1 1/2 tsp all purpose flour
1 tbsp sugar
1/2 tsp each salt and freshly ground pepper
2 tsp mustard
1/3c. white balsamic or cider vinegar
1/4c water
3 hard-cooked lg eggs, peeled
Instructions
POTAOTO SALAD- Put potatoes and salt inlg pot; add cold water to cover. Bring to a boil, cover and simmer 15 to 20 min until tender. Drain in colander. Let stand until cool enough to handle, but still warm. Quarter potaotes and place in lg serving bowl with celery, scallions and tarragon; toss
HOT BACON DRESSING- Meanwhile, cook bacon in lg skillet over med heat until crisp. Remove with sloted 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 med heat, whisking until slightly thickened. Pour over potaots mixture; toss with bacon pieces and chopped hard-cooked eggs. Serve warm
TO MAKE AHEAD- Wrap the potato salad, dressing, cooked bacon and eggs separtely and refrigerate overnight. To serve, bring salad to room temp. Microwave bacon and dressing briefly to warm, then stir into salad with chopped eggs.
Originally Submitted
6/13/2010
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