Recipe - Red Potato Salad With Bacon

WHOLE FAMILY COOKBOOK
2 pound Red potatoes ;small
1/3 pound Bacon ; minced
1 cup Yellow onion ;peeled, thinly
cut or sliced up
4 Scallions ;chopped
One fourth cup Mayonaise
One half teaspoon Dry mustard (Coleman's)
1 tablespoon White wine vinegar
One half cup Olive oil
Salt
Black pepper ;feshly ground
2 Eggs ;hard boiled

Wash the potatoes and drain. Using a paring knife, trim a band of the peel
about One half inch wide (depending on the size of the potatoes) around the
circumference of each potato. This will form an attractive "belt". Boil the
trimmed potatoes gently in ample, lightly salted water until just tender.
The potatoes are done as soon as they pierce easily with a sharp knife.
Carefully drain, spread on a tray, and allow to cool. Cook the bacon in a
medium sized frying pan until almost crip. Add the onion and cook until
limp. Drain off any excess fat. Place the cooled potatoes in a bolw along
with the cooked bacon and onion, and the scallions. In another bowl, blend
together the mayonnaise, dry mustard, vinegar, oil and salt and pepper to
taste add to the bowl of potatoes and toss together. Fold in the
hardboiled eggs. Cover and refrigerate. Serves 4 to 6.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini