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Add a photoDuring westward expansion, potatoes were at a premium and often sold for at least a dollar a pound. Sweet potatoes, which keep well over several months, were also popular.
Ingredientes
- 6 Medium Yukon Gold Potatoes, Peeled, Sliced 1/8-Inch Thick
- 1 Medium Sweet Potato, Peeled, Sliced 1/8-Inch Thick
- 1 Tbsp. Kosher Salt
- 8 Thick Slices Bacon, Diced
- 3/4 Cup Reduced-Sodium Beef Broth
- 2 Cups Roasted Corn Kernels (2 Medium Ears)
- 1 Small Red Onion, Diced
- 1/4 Cup Mayonnaise
- 1/2 Cup White Wine Vinegar
- 3 Tbsp. Prepared Mustard, Stone Ground
- 1 Tsp. Granulated Sugar
- 1/4 Tsp. Ground White Pepper
- 1/2 Cup Olive Oil
- 1/4 Cup Fresh Flat Leaf Parsley, Chopped
- 3 Large Hard-Cooked Eggs, Cut Into Wedges
- 3 Medium Tomatoes, Cut Into Wedges
Direcciones
- Place potatoes in large saucepan; add enough water to come 2 inches above them. Add 1 tablespoon salt. Heat over medium-high heat; bring to boil. Reduce heat to medium-low; simmer until potatoes are tender when pierced with bamboo skewer, about 8 - 12 minutes. Drain thoroughly, shaking off excess water; set aside in large bowl to cool.
- Meanwhile, cook bacon in medium skillet over medium-high heat cook diced bacon until crisp. Use slotted spoon to transfer bacon to paper towel. Pour 1/4 cup of the bacon drippings over drained potatoes; toss gently. Discard any remaining drippings. Let rest 15 minutes. Pour broth over potatoes; toss again.
- Use sharp knife to cut corn kernels from cob; add corn and onion to potatoes. Toss gently. In small bowl, stir together mayonnaise, vinegar, mustard and sugar. Season with salt and pepper; whisk in oil. Gently stir dressing into potatoes; stir in 2 tablespoons of the parsley and half of the bacon.
- Transfer salad to serving bowl; garnish with egg and tomato wedges. Sprinkle with remaining 2 tablespoons parsley and bacon; cover with tea towel until ready to serve. Salad can rest at room temperature 30 minutes; to reserve it longer than 30 minutes, cover with plastic wrap and refrigerate. Remove from refrigerator 20 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 8 servings | |
| Calories 485 | |
| Calories from Fat 294 | 61% |
| Total Fat 33.07g | 41% |
| Saturated Fat 7.13g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1309mg | 55% |
| Potassium 988mg | 28% |
| Total Carbs 40.58g | 11% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.83g | 3% |
| Protein 8.77g | 14% |
