Recipe - Classic Potato Salad With Mustard Dressing

One half pound Thick cut or sliced up bacon
1 lg Onion; cut in small dice
One half cup Dijon mustard
3 Cloves garlic; minced
One half cup Olive oil
One fourth cup Sherry vinegar
1 tablespoon Brown mustard seeds
1 One half pound Tiny new potatoes; halved
One fourth cup Capers; drained
1 small Red pepper; cut small
triangles
Salt and pepper
1 small Bunch mustard greens;
trimmed

Cook bacon in skillet until crisp. Remove with slotted spoon and drain.
Cool and coarsely chop; place in large bowl. Set aside until needed.

Cook onion in remaining bacon fat over moderate heat for 15 minutes. Remove
with slotted spoon and add to bacon.

Make Mustard Dressing: Place Dijon and garlic in a bowl; mix well. Using a
wire whisk, incorporate the olive oil a bit at a time, whisking to form a
smooth emulsion. Add the vinegar and whisk until smooth. Add mustard seeds
and mix well.

Meanwhile, cook potatoes in salted boiling water until they are tender but
not mushy. Drain, cool. Add potatoes to the bacon and onion; mix gently.
Add the dressing, capers, red pepper, and mix. Season with salt and pepper.
Serve on a bed of mustard greens.

Recipe by: Hot, Hotter, Hottest by Janet Hazen

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
02, 1998