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.
Calories 303 Fat 15g Saturated fat 0 Cholesterol 7mg
Sodium 847mg Carbohydrate 35g Fiber 0
This recipe has been added to the following public cookbooks:
Yummy To My Tummy,
Ree's Recipes,
Frugal Feasts: Main Course Meals Under $10,
Mashed Potatoes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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