Mashed Potato And Endive Salad

Serving Size : 1
Ingredients

for prepare Mashed Potato And Endive Salad

:

Amount	Measure	Ingredient - Preparation Method
2	small	russet potatoes - (about 12 ounces
total), peeled, diced mashed potato and endive salad
4		bacon slices - chopped
1/4	cup	minced onion
3	tablespoons	cider vinegar
2	teaspoons	sugar
2	heads	Belgian endive - sliced

Cook potatoes in large pot of boiling water until tender, about 12 minutes. Meanwhile, cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towel using slotted spoon. Drain bacon well. Reserve pan drippings in skillet. Transfer potatoes to colander and drain well. Return potatoes to pot. Mash coarsely. Reheat bacon fat in skillet until just warm. Remove from heat and mix in minced onion, cider vinegar and sugar. Add dressing to potatoes. Add endive and toss gently. Season salad to taste with salt and pepper. Sprinkle with bacon. Serve salad warm. Serves 4. Bon Appetit March 1992

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