Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Potato Salad With Bacon Vinaigrette
Famous Authors (View All Authors)
Salads And Dressings - Potato Salad With Bacon Vinaigrette Post by :jimmy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1038

Click below to download : Salads And Dressings - Potato Salad With Bacon Vinaigrette (Format : PDF)

Salads And Dressings - Potato Salad With Bacon Vinaigrette

Phil Anderson, Culinary director Bakers Supermarket

8 medium size red skinned potatoes, scrubbed clean(not peeled) and cut into 1 inch dice
6 slices bacon
6 TBS. apple cider vineagr
1 1/2 TBS. sugar
2 tsp. Dijon mustard
1 1/2 cups extra-virgin olive oil
1/2 cup chopped green onion
salt and pepper to taste


Boil the potatoes in water to cover just until tender; drain.

Fry bacon until crisp; drain fat and chop.

In a medium size bowl, combine vinegar, sugar and mustard; mix well with a wire whisk. While whisking the vinegar mixture, pour inolive oil, mixing well. Add bacon, green onion and potatoes to the vinaigrette. Season to taste with salt and pepper. Serve hot or cold.

Serves six.
If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Potato -  Potato Salad With Basil-buttermilk Dressing Salads And Dressings - Potato - Potato Salad With Basil-buttermilk Dressing

Salads And Dressings - Potato -  Potato Salad With Basil-buttermilk Dressing
1 1/3 cups fresh basil leaves -- lightly packed 1 cup nonfat buttermilk 1/3 cup reduced fat mayonnaise -- or fat free 3/4 tsp. salt 1/4 tsp. pepper 5 lb. small red potatoes -- unpeeled 1 1/3 cups green onions -- sliced Combine first 3 ingredients in container of an electric blender (or use a hand blender). Process until basil is finely chopped; pour mixture into a small bowl. Add salt and pepper; stir well. Cover and chill. Place potatoes in a large Dutch oven. Cover with water, and bring to a boil. Partially cover, reduce heat, and simmer 25 minutes
PREVIOUS BOOKS

Salads And Dressings - Potato -  Potato Salad For 125 Salads And Dressings - Potato - Potato Salad For 125

Salads And Dressings - Potato -  Potato Salad For 125
115 pounds of white potatoes, boiled and diced 15 dozen eggs, boiled ( can be 20) and diced at least 1/2 gal. dill relish 23 onions, chopped 2/3 cup celery seed at least 2 cups of mustrad, prepared 22-1/2 cups of mayonnaise salt and pepper to taste (around 1/4 cup salt) Mix well and chill.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT