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Ингредиенты
- 1 Tbsp. cider vinegar
- 2 1/4 tsp lemon juice
- 1 1/2 tsp coarse-grain Dijon mustard
- 1 x clove garlic, chopped Salt and freshly grnd black pepper
- 1/4 c. vegetable oil
- 1/4 c. mayonnaise
- 2 Tbsp. lowfat sour cream
- 3 lb red-skinned potatoes (about 2 inches in diameter) Salt to taste
- 8 ounce lean bacon, cut into 1/2 inch pcs
- 1 c. minced red onion
- 1 x (6-oz) piece blue cheese, rind removed and cheese crumbled Freshly grnd black pepper to taste
- 1/4 c. minced fresh Italian (flat leaf) parsley
Инструкции
- To make dressing: Place vinegar, lemon juice, mustard, garlic,1/4 tsp. salt and several grinds of black pepper in a non-reactive bowl, and whisk to combine. Whisk in oil. Then whisk in mayonnaise and lowfat sour cream. Taste and season with more salt, if you like. Set aside.
- To make salad: Bring large a pot of water to boil. Scrub potatoes but don't peel. Add in to boiling water and salt water generously. Cook till potatoes are tender but still hard and not mushy, about 25 min. Watch carefully, as time will depend on size of potatoes. Remove and cold 10 min.
- Saute/fry` bacon in large, heavy skillet over medium heat till crisp, about 4 min. Remove and drain on paper towels. Pour off and throw away all but 1 Tbsp. of drippings in pan. Place pan over medium heat and add in red onions.
- Stir a minute or possibly less to coat with drippings: Don't cook the onions; rather just season them with a little of the bacon drippings. Remove onions to a large non-reactive salad bowl.
- While potatoes are still hot, slip off skins and cut potatoes into 3/4 inch cubes. (If potatoes are too warm to handle, hold them in a kitchen towel while you remove skins.) Add in to bowl containing onions; add in cooked bacon and the blue cheese. Toss to mix; the hot potatoes will cause the cheese to heat slightly.
- Pour in the dressing and mix well. Taste and season generously with salt and pepper as needed.
- Let the salad stand at room temperature for 15 min so flavors meld.
- (Salad can be made a day ahead. Cover with plastic wrap and chill. Bring salad to room temperature for 30 min before serving.)
- When ready to serve, sprinkle salad with parsley and mix well. Place in an attractive serving bowl.
