Title: Potato Salad W/bacon & Chicory
Categories: Salad
Yield: 4 Servings
| 1 1/2 | lb | Red potatoes, cut in 1" |
| | | Chunks |
| 1 | tb | Cider vinegar |
| 3 | c | Torn chicory or escarole, |
| | | Washed and well dried |
| 1/3 | c | Thinly sliced scallions |
| DRESSING |
| 3 | tb | Reduced calorie mayonnaise |
| 2 | tb | Cider vinegar |
| 1 | tb | Chicken broth |
| 1 | tb | Extra virgin olive oil |
| 2 | ts | Prepared white horseradish |
| 1/2 | ts | Freshly ground pepper |
| 1/4 | ts | Salt |
Cover potatoes with cold water. Bring to a boil,cover and cook 10 minutes
or until fork-tender. Drain, transfer to a serving bowl and cool about 10
minutes until warm. Drizzle with vinegar and toss gently with a rubber
spatula. Meanwhile fry bacon 7-9 minutes until crisp. Drain on paper towels
and coarsely crumble. Add scallions and chicory to potatoes. Whisk dressing
ingredients in a small bowl until blended. Add to potato mixture and toss
to coat. Sprinkle with bacon and serve. Women's Day 8/8/95