Number of servings :
Cooking time: 30 minutes
Type of meal : | Salads | Salads
Special diet :
4 thick slices bacon, diced
125 mL (1/2 cup) finely chopped yellow onion
15 mL (1 tbsp) flour
125 mL (1/2 cup) browned beef stock or canned reduced-sodium beef broth
125 mL (1/2 cup) cider vinegar
30 mL (2 tbsp) sugar
5 mL (1 tsp) salt
1 mL (1/4 tsp) black pepper
1.4 kg (3 lbs) small red- or white-skinned potatoes, boiled, peeled, and cut into 5 mm (1/4-inch) thick slices
250 mL (1 cup) sliced scallions
50 mL (1/4 cup) minced parsley
In a medium-sized skillet over moderately low heat, cook bacon until crisp — about 5 minutes. Transfer to paper towelling to drain. Add onion to bacon drippings and sauté until soft — about 5 minutes. Blend in the flour, remove from heat, and gradually stir in stock, vinegar, sugar, salt, and pepper. Return to the heat and cook, stirring, until mixture boils.
Cook 1 minute more, reduce the heat to low, and keep dressing warm. Place potatoes in a heatproof serving bowl, add scallions, parsley, and reserved bacon, pour dressing over all, and toss gently to mix.
Makes six servings.
Imported on 2011-01-20 16:41:26 — Original ID:327