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DressingSalad - Red Potato + Bacon Salad




Source of Recipe


From diabetic e-newsletter, 4/28/04


Recipe Introduction


The Diabetic Gourmet Magazine -- http://DiabeticGourmet.com


Recipe Link: archive at http://diabeticgourmet.com/recipes

List of Ingredients




DressingSalad - Red Potato + Bacon Salad

4 pounds small red potatoes, not peeled,
cut into quarters or eighths if large
3-1/2 teaspoons salt
4 slices bacon
3 large shallots, chopped (3/4 cup)
1/3 cup cider vinegar
1/4 cup olive oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon coarsely ground black pepper
2 green onions, chopped

In 5-quart saucepot, combine potatoes, enough
water to cover, and 2 teaspoons salt; heat to
boiling over high heat. Reduce heat; cover and
simmer until tender, 10 to 12 minutes.
Meanwhile, in 10-inch skillet, cook bacon over
medium-low heat until browned. With slotted spoon,
transfer to paper towels to drain; crumble.
Discard all but 1 teaspoon bacon drippings from
skillet. Reduce heat to low. Add shallots and cook,
stirring, until tender, about 5minutes. Remove from heat.
Prepare dressing: In large bowl, with wire whisk,
mix shallots, vinegar, oil, sugar, mustard, remaining
1-1/2 teaspoons salt, and pepper until blended.
Drain potatoes. Add hot potatoes to dressing in
bowl. With rubber spatula, stir gently until potatoes
absorb dressing. Let potatoes cool 30 minutes at room
temperature, stirring occasionally. Stir in green onions.
If not serving right away, cover and refrigerate
up to 4 hours. If chilled, let stand 30 minutes
at room temperature before serving. To serve,
sprinkle with crumbled bacon.
Makes 12 servings.
Nutritional Info per serving:
Calories: About 185, Protein: 4 g, Carbohydrate: 29 g,
Fat: 6 g, Cholesterol: 2 mg, Sodium: 456 mg
Diabetic Exchanges: 2 Starch/Bread, 1 Fat

Recipe