| Hot Potato Salad |
|
|
|
|
4 Red-skinned potatoes, about 1 ½ lb/750g 1 onion, diced 2 slices lean bacon, chopped 2 tbsp/30g cornstarch 1 cup/8fl oz 250ml vegetable broth ¼ cup/2fl oz/60 ml cider or tarragon vinegar 2 tbsp/30ml wholegrain mustard 1/3 cup/3fl oz/90ml heavy (double) cream freshly ground black pepper Snipped fresh chives to garnish Using a sharp knife score around the circumference of each potato. Place potatoes evenly around edge of microwave turntable and cook on HIGH (100%) for 5 minutes, turn over and cook for 3-5 minutes longer or until potatoes are done. Set aside until cool enough to handle, then remove skin, and cut potatoes into 1 cm/ ½ in cubes. Place onion and bacon in a microwave-proof bowl, cover and cook on HIGH (100%) for 3 minutes, stir, then cook for 2 minutes longer. Stir in cornstarch, broth, and vinegar, cover and cook for 4 minutes. Add mustard, cream, and potatoes and mix gently to combine. Cover and cook on MEDIUM (50%) for 2 minutes or until hot. Season to taste with black pepper and sprinkle with chives. Serve warm. |
| Next > |
|---|
