This recipe is taken from the 2005 Milk Calendar. A favourite sandwich combination turned into a hearty main course salad that's great for lunch or dinner. Tender chunks of potato take the place of bread and voila! - you have a new discovery.
- Prep: 50 min
- Cooking: 20 min
- Refrigeration: 30 min
- 8 large round red potatoes or white potatoes
- 1 1/4 cups (310 mL) Milk
- 3/4 cup (180 mL) light mayonnaise
- 2 tbsp (30 mL) Dijon or grainy mustard
- Salt and pepper to taste
- 1/3 cup (80 mL) white wine vinegar
- 6 slices bacon cooked crisp, crumbled, divided
- 2 large tomatoes chopped
- 8 cups torn Romaine or leaf lettuce
Scrub potatoes and cut into 1 1/2 -inch (4 cm) chunks. Place in a pot with enough cold water to cover. Bring to a boil and season water with salt. Reduce heat and simmer for 10 to 15 min or until fork tender. Drain and transfer to large bowl. Let cool for 5 min.
Meanwhile, in bowl, whisk together milk, mayonnaise, mustard, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper. Gradually whisk in vinegar. Stir in two-thirds of the bacon. Let stand for at least 10 min or until thickened. Pour half of dressing over hot potatoes and toss gently to coat.
Cover and refrigerate remaining dressing. Refrigerate salad, uncovered, until cooled to room temperature, about 30 min or cover and refrigerate for up to 1 day.
Pour remaining dressing over potatoes and add tomatoes. Toss gently to coat. Season to taste with salt and pepper. Serve on a bed of lettuce sprinkled with remaining bacon.
Cooking Tip: To save time, buy pre-cooked real bacon strips or bits. Crisp according to package directions and crumble if necessary before adding to dressing. Choose round potatoes that are good for boiling. Oblong baking potatoes tend to crumble in salads.
For the Adventurous: Use 2 oz (60 g) chopped cooked prosciutto instead of bacon, add 1 tbsp (15 mL) chopped drained capers and 1/4 cup (60 mL) chopped fresh basil to dressing with prosciutto. Replace half of Romaine with chopped fresh arugula.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||11 % / 119 mg|
|Vitamin B6:||39 %|
|Vitamin C:||89 %|