Foods | Cooking
Hints & Tips
the recipe files of chef Robert Hammond of Oregon. Robert says, "As
far as I am concerned, one can never have too many recipes for potato salad. This warm potato salad is a variation of an old Mennonite recipe using green
beans. Try it with cooked green beans or asparagus in place of the artichoke
hearts. It makes a satisfying accompaniment to grilled salmon, chicken, or pork
Salads and Salad Dressing Recipes and
Warm Potato and Artichoke Salad with Bacon Dressing
Salad and Salad Dressing,
Yields: 8 serving
Prep time: 40 min
2 pounds (about 6 medium) red
2 teaspoons salt
2 cups artichoke hearts that have been cut in half
Hot Bacon Dressing (see recipe below)
Salt and freshly-ground
Scrub the potatoes and place in a large saucepan. Cover
with cold water and add the 2 teaspoons salt. Bring the potatoes just to a boil;
reduce to a simmer. Simmer until tender, but do not overcook. Remove from heat,
drain, and allow the potatoes to cool enough to be handled.
Once potatoes are cool enough
to touch, peel the potatoes and cut into 1/2-inch cubes or 1/4-inch thick slices.
Prepare Hot Bacon Dressing.
Place the potatoes and artichokes in a
large bowl and pour the prepared Hot Bacon Dressing over the potatoes and artichoke heats all at once. Using a rubber
spatula mix the salad together gently until all of the dressing has been
absorbed. Season the salad to taste with salt and pepper. Gently stir in the
cooked crumbled bacon just before serving. Serve warm.
Makes 8 to 10 servings.
Hot Bacon Dressing
This hot bacon dressing is classic for warm potato salad
or wilted green salads. Try it as a dressing on steamed vegetables as well.
12 slices bacon
1 1/2 cups (2 medium)
6 tablespoons bacon drippings (reserved from frying the bacon)
3/4 cup cider vinegar
2 1/2 tablespoons sugar
1/4 teaspoon freshly-ground
1/2 teaspoon dry mustard
1 tablespoon minced fresh parsley
In a heavy skillet, fry the bacon over moderate heat until
crisp; place on paper towels to drain and cool. Crumble the bacon and set aside.
Drain the bacon drippings from the skillet, reserving 6
tablespoons. Add the 6 tablespoons of bacon drippings back to the skillet and
heat over moderate heat. Add the onions and fry until tender but not
brown. Add cider vinegar, sugar, salt, black pepper, dry mustard, and
parsley. Bring just to a boil and then remove from heat.
Either use the dressing while it is still hot or reheat if needed.
Makes approximately 2 1/2 cups or 8 servings.