Fresh Green Peas in Bowl,
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Pea and Potato Salad with
Bacon Dressing

"What I say is that, if a man really likes potatoes,
he must be a pretty decent sort of fellow."
~ A. A. Milne

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Les Pois
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Logan, Beth
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La Belle Cuisine

Pea and Potato Salad with
Bacon Dressing
Gourmet June 1988

 1 1/2 pounds red potatoes
1 small red onion, chopped fine
1/4 pound sliced lean bacon, chopped
2 teaspoons all-purpose flour
1 1/2 teaspoons sugar
1/4 cup cider vinegar
1 tablespoon Dijon-style mustard
3 hard-boiled large eggs, chopped
2 cups shelled fresh peas (2 pounds unshelled), cooked,
or a 10-ounce package frozen peas, thawed
3 tablespoons minced fresh parsley leaves

Cut the potatoes into pea-size cubes and in a steamer set over boiling
water steam them, covered, for 4 to 8 minutes, or until they are just
tender. Transfer the potatoes to a bowl, add the onion, and toss the
mixture with salt and pepper to taste.
In a skillet cook the bacon over moderately low heat, stirring, until it
is crisp, and transfer it with a slotted spoon to paper towels to drain.
Pour off all but 2 tablespoons of the fat from skillet; to the remaining
fat add the flour and the sugar, and cook the mixture, stirring, for 30
seconds. Add the vinegar and 1/4 cup water, bring the mixture to a boil,
whisking, and whisk in the mustard. Pour the dressing over the potato
mixture, add the eggs, the peas, the parsley, and the bacon, and toss the
salad well. Serve the salad warm or at room temperature. Serves 6.
 

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