Warm Mashed-Potato, Greens and Bacon Salad

Cooking Instructions

Put potatoes and garlic in a medium-size saucepan. Add chicken broth and enough cold water to cover. Cover and cook 10 to 12 minutes or until potatoes are very tender.

Meanwhile fry bacon in a heavy skillet until crisp. Drain on paper towels.

Remove and reserve 3/4 cup potato cooking liquid. Drain potatoes and garlic well in a colander.

Return to pot and stir 1 to 2 minutes over medium heat until potatoes are dry.

Mash potatoes and garlic, adding reserved cooking liquid, 2 tablespoons of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

In a cup, with a fork, mix remaining 1 tablespoon oil, the vinegar, mustard and  1/4 teaspoon each salt and pepper.

Put escarole, onions and bacon in a large serving bowl. Add dressing and toss to mix and coat. Mound potatoes on the salad and serve immediately.