Ingredients Jump to Instructions ↓

  1. 2 Russet potatoes - (abt 12 oz total), peele (small)

  2. 4 Bacon slices - chopped

  3. 1/4 cup 15g / 1/2oz Minced onion

  4. 3 tablespoons 45ml Cider vinegar

  5. 2 teaspoons 10ml Sugar

  6. 2 Belgian endive - sliced Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings.


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