Female Focus


Page 31 Potato salad without mayonnaise


1 kilo small new potatoes, quartered


2 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil 1 tablespoon Dijon mustard 2 tablespoons chopped fresh basil 1/2 teaspoon salt


1/4 teaspoon ground black pepper 1/2 cup chopped onion 3/4 cup crumbled blue cheese 2 tablespoons chopped fresh chives


1. Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.


2. Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.


3. Fold blue cheese and chives into potato salad until blended. Warm potato and bacon salad


3 cups diced peeled potatoes 4 slices bacon


1 small onion, diced 1/4 cup white vinegar 2 tablespoons water 3 tablespoons white sugar 1 teaspoon salt


1/8 teaspoon ground black pepper 1 tablespoon chopped fresh parsley


1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.


2. Place the bacon in a large deep frying pan over medium- high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.


3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley.


4. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.


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