* Exported for MasterCook 4 by Living Cookbook *
Baby Red Potato Salad with Applewood Smoked Bacon & Oregon Blue
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Salad
Amount Measure Ingredient -- Preparation Method
1/2 - ¾ cup Green Onion Mayonnaise (recipe below)2 lbs baby red potatoes, steamed until
-- barely tender, cooled, and halved or
-- quartered, depending on their size
1/2 lb applewood smoked bacon (or other favorite bacon)
1 medium-size onion, chopped
1/2 cup Oregon Blue cheese, finely crumbled (2 ounces)
1 tsp fine sea salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
1/4 cup minced fresh parsley
Green Onion Mayonnaise2 Tbs white wine or rice wine vinegar1 Tbs Dijon mustard
1 tsp fine sea salt, or to taste
1/2 tsp freshly ground white pepper, or to taste
1 large, fresh egg, cool room temperature
1/2 cups flavorless vegetable oil, in a measuring
-- cup with a pouring spout or squeeze
-- bottle (a small amount of olive oil
-- may be used, if desired)
2 green onions, chopped
small handful flat leaf parsley, stems removed
2 cloves garlic, peeled, ends trimmed
Mayo1. In a smallish processor (7-9 cup capacity), fitted with the steel blade,
process the vinegar or lemon juice with salt, pepper, and mustard until well
combined.
2. Add 1 whole egg, and process to incorporate.
3. With the machine running, drizzle the oil through the open feed tube,
until all the oil is incorporated. (The easiest way to do this is to pour
the oil into the feed tube insert with the machine running. When all of it
has dripped into the developing mayonnaise, fill the insert with the
remaining oil.). Do not over process.
4. Taste and adjust the seasonings, adding a little more vinegar if
necessary. Remove from the processor and reserve.
5. In the same bowl, with the same steel blade, process the onion, parsley,
and garlic as finely as possible. Add a scoop of the mayonnaise and process
to blend well. Remove from the processor and fold into the remaining
mayonnaise.
6. Mayonnaise should be stored, covered, in the warmest part of the
refrigerator. It will keep for about 1 week.
7. Makes 1-1½ cups.
8. Make the Green Onion Mayonnaise, and chill.
9. In a stovetop steamer or pasta pan with perforated insert, steam the
potatoes until just barely tender, about 15 minutes. They will continue
cooking as they cool, so undercook slightly.
10. Cool, frig until well chilled, and then halve or quarter depending on
their size. You should end up with bite-size chunks.
11. While the potatoes are steaming, sauté the bacon in a skillet until
evenly crisp. Remove to paper towels to drain, and pour off all but 3
tablespoons of the bacon fat.
12. Sauté the onions in the fat for 5 minutes or so, just to sweeten and
soften a bit. Remove from the heat and let cool.
13. In a large bowl, combine the chilled potatoes, ¾ of the crumbled bacon,
onions with bacon fat, and cheese.
14. Toss gently to combine, then sprinkle on the salt and black pepper.
Distribute evenly.
15. Fold the mayonnaise gently into the potato mixture with a rubber spatula
and season to taste with more salt, pepper, and lemon juice if needed.
16. Chill for at least an hour or two before serving.
17. Just before serving, fold in the chopped parsley and garnish with the
remaining bacon.
Nutrition (calculated from recipe ingredients)
Calories: 27Calories From Fat: 6
Total Fat:
Baby Red Potato Salad with Applewood Smoked Bacon & Oregon Blue
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Salad
Amount Measure Ingredient -- Preparation Method
1/2 - ¾ cup Green Onion Mayonnaise (recipe below)2 lbs baby red potatoes, steamed until
-- barely tender, cooled, and halved or
-- quartered, depending on their size
1/2 lb applewood smoked bacon (or other favorite bacon)
1 medium-size onion, chopped
1/2 cup Oregon Blue cheese, finely crumbled (2 ounces)
1 tsp fine sea salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
1/4 cup minced fresh parsley
Green Onion Mayonnaise2 Tbs white wine or rice wine vinegar1 Tbs Dijon mustard
1 tsp fine sea salt, or to taste
1/2 tsp freshly ground white pepper, or to taste
1 large, fresh egg, cool room temperature
1/2 cups flavorless vegetable oil, in a measuring
-- cup with a pouring spout or squeeze
-- bottle (a small amount of olive oil
-- may be used, if desired)
2 green onions, chopped
small handful flat leaf parsley, stems removed
2 cloves garlic, peeled, ends trimmed
Mayo1. In a smallish processor (7-9 cup capacity), fitted with the steel blade,
process the vinegar or lemon juice with salt, pepper, and mustard until well
combined.
2. Add 1 whole egg, and process to incorporate.
3. With the machine running, drizzle the oil through the open feed tube,
until all the oil is incorporated. (The easiest way to do this is to pour
the oil into the feed tube insert with the machine running. When all of it
has dripped into the developing mayonnaise, fill the insert with the
remaining oil.). Do not over process.
4. Taste and adjust the seasonings, adding a little more vinegar if
necessary. Remove from the processor and reserve.
5. In the same bowl, with the same steel blade, process the onion, parsley,
and garlic as finely as possible. Add a scoop of the mayonnaise and process
to blend well. Remove from the processor and fold into the remaining
mayonnaise.
6. Mayonnaise should be stored, covered, in the warmest part of the
refrigerator. It will keep for about 1 week.
7. Makes 1-1½ cups.
8. Make the Green Onion Mayonnaise, and chill.
9. In a stovetop steamer or pasta pan with perforated insert, steam the
potatoes until just barely tender, about 15 minutes. They will continue
cooking as they cool, so undercook slightly.
10. Cool, frig until well chilled, and then halve or quarter depending on
their size. You should end up with bite-size chunks.
11. While the potatoes are steaming, sauté the bacon in a skillet until
evenly crisp. Remove to paper towels to drain, and pour off all but 3
tablespoons of the bacon fat.
12. Sauté the onions in the fat for 5 minutes or so, just to sweeten and
soften a bit. Remove from the heat and let cool.
13. In a large bowl, combine the chilled potatoes, ¾ of the crumbled bacon,
onions with bacon fat, and cheese.
14. Toss gently to combine, then sprinkle on the salt and black pepper.
Distribute evenly.
15. Fold the mayonnaise gently into the potato mixture with a rubber spatula
and season to taste with more salt, pepper, and lemon juice if needed.
16. Chill for at least an hour or two before serving.
17. Just before serving, fold in the chopped parsley and garnish with the
remaining bacon.
Nutrition (calculated from recipe ingredients)
Calories: 27Calories From Fat: 6
Total Fat: