*  Exported from  MasterCook II  *
         Warm Potato Salad With Bacon And Mustard-Beer Vinaigrette
 Recipe By     : COOKING RIGHT SHOW #CR9636
 Serving Size  : 6    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Pound         lean, smoked bacon
    3      Pounds        red or white “creamer” potatoes
      1/2  Cup           finely chopped red onions, rinsed in ice w
      1/3  Cup           chopped fresh herbs such as parsley, chive
                         Mustard-Beer Vinaigrette (recipe follows)
                         Salt and freshly ground pepper
                         Sieved hard boiled eggs, if desired
 Cook the bacon until crisp and drain on paper towels. Chop coarsely and
 reserve. Reserve 1 tablespoon of rendered bacon fat for vinaigrette if desired.
 Cook the potatoes in lightly salted water until tender but not mushy. Drain,
 cool slightly, and slice unpeeled into thick rounds. While the potatoes are
 still warm, gently mix them with the reserved bacon, onions, herbs and
 vinaigrette. Correct seasoning and serve warm or at room temperature.
 Yield: 6 to 8 serving
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