Recipes

Warm Potato and Artichoke Salad with Bacon Dressing

As far as I am concerned, one can never have too many recipes for potato salad. This warm potato salad is a variation of an old Mennonite recipe using green beans. Try it with cooked green beans or asparagus in place of the artichoke hearts. It makes a satisfying accompaniment to grilled salmon, chicken or pork chops.

Yield: 8 to 10 servings

2 lb red potatoes
2 teaspoons salt
2 cups cooked artichoke hearts, quartered (or use artichoke bottoms, sliced)
Hot Bacon Dressing (recipe follows)
Salt and freshly ground black pepper

Scrub the potatoes and place in a 4 quart sauce pan. Cover with cold water and add 2 teaspoons salt. Bring the potatoes to a boil and reduce to a simmer. Cook until tender but do not over cook. Drain and allow the potatoes to cool enough to be handled.

Peel the potatoes and cut into slices. Place the potatoes and artichokes in a bowl and add the hot dressing. Mix together. Season the salad to taste with salt and pepper. Add bacon just before serving. Serve warm.

Hot Bacon Dressing
This hot bacon dressing is classic for warm potato salad or wilted green salads. Try it as a dressing on steamed vegetables as well.

Yield: about 2 1/2 cups or 8 servings

12 slices bacon
1 1⁄2 cups onion, chopped (3 medium onions)
6 tablespoons bacon drippings (reserved from frying the bacon)
3⁄4 cup cider vinegar
2 1⁄2 tablespoons sugar
2 teaspoons salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 teaspoon dry mustard
1 tablespoon minced fresh parsley

In a heavy skillet, fry the bacon over moderate heat until crisp; place on paper towels to drain and cool. Crumble the bacon and set aside.

Drain the bacon drippings from the pan reserving 6 tablespoons. Add the 6 tablespoons of bacon drippings back to the skillet and heat over moderate heat. Add the onions to skillet and fry until tender but not brown. Add the cider vinegar, sugar, salt, black pepper, dry mustard and parsley. Bring just to a boil and remove from heat.

Use the dressing as desired while it is still hot or reheat if needed. Add the crisp, crumbled bacon just before serving.