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New Potato Salad

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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Add 1 tablespoon of the salt and bring to a boil. Reduce heat to medium-low. Simmer until the potatoes are fork-tender, about 15 minutes. Drain and set aside.
  2. Meanwhile, in a skillet, over medium heat, fry the bacon until crisp, about 7 minutes, then transfer it to a paper towel lined plate.
  3. In a small bowl, whisk together the mustard, vinegar, pepper, and the remaining 1 teaspoon of salt. Whisking constantly, slowly add the oil in a steady stream until an emulsion forms.
  4. Cut the potatoes into bite-size pieces and place in a bowl. Add the bacon, corn, and vinaigrette and toss. Serve at room temperature.
By July, 2005

Nutritional Information

  • Per Serving
  • Calories 346.99Calories From Fat 43%
  • Calcium 32.52mg
  • Carbohydrate 43.92g
  • Cholesterol 6.97mg
  • Fat 16.69g
  • Fiber 4.6g
  • Iron 2.38mg
  • Protein 7.64mg
  • Sat Fat 2.79g
  • Sodium 465.72mg
What does this mean? See Nutrition 101 .

Quick Tip

Corn on the cob
Break each ear of uncooked sweet corn in half, then stand each half on end in a baking dish or large bowl. With a paring knife, slice downward to remove the kernels from the cob. Transfer the kernels to a container or resealable plastic bag and freeze for up to 3 months.

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