Wednesday, September 17, 2008

Bacon and Potato Salad with Green Celery Leaf and Cider Vinegar

Yield: 4 servings

20 new potatoes
8 slices of bacon
1 teaspoon sugar
1 tablespoon Dijon mustard
6 fl. oz. olive or sunflower oil
1 tablespoon cider vinegar
2 tablespoons water
A handful of celery leaves, finely chopped
2 shallots, chopped
Sea salt and freshly ground black pepper

Cook the potatoes in boiling water until just tender but not too soft. Drain, cut each one in half and set aside. Meanwhile, cut the bacon slices in half and cook over a medium heat for about ten minutes, turning once or twice, until crisp. Put the sugar, mustard, oil, vinegar and water in a bowl and mix until well combined. Stir in the celery leaves and shallots. Taste and add salt if necessary, then season with black pepper. Put the potatoes in a big bowl, throw the bacon slices over the top, and pour over the dressing. Mix well. It doesn't mater if the bacon slices break up—that way it just tastes better.

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