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This recipe by Kay Spicer "Multicultural Cooking"
(She likes it made with red potatoes.)
4 potatoes, scrubbed
1 bay leaf
4 peppercorns
1 red onion, chopped
Dressing:
1/4 c. finely chopped onion
2 slices back bacon, chopped
1 tsp. celery seeds
2 tbsp. vinegar
2 tbsp. water
2 tbsp. oil
1/4 c. chopped radish
2 tbsp. chopped parsley
fresh ground black pepper
In saucepan of lightly salted boiling water, cook potatoes with bay leaf and peppercorns for 25 minutes or until tender. (Or prick potatoes and alternatively microwave them on HIGH for 12 to 15 minutes until tender.)
While still hot, peel and slice potatoes into salad bowl. Discard bay leaf and peppercorns. Add onion.
Dressing: In nonstick skillet, cook bacon, onion and celery seeds over medium heat for 2 minutes or until bacon is nearly crisp. Stir in vinegar, water and oil; bring to boil for 30 seconds. Pour over potatoes. Sprinkle with radish, parsley and pepper to taste. Lightly toss.
Serve while still warm.
Makes 6 servings
Maggie Timms
Bob's Bed and Breakfast
Maple Ridge, BC
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