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Potato Salad with Celery and Bacon

2 lbs Small New Potatoes in their skins
1 head Celery
4 oz. Streaky Rashers
4 tbs. Mayonnaise
4 oz. Cream (Whipped)
2 tbs. White Wine Vinegar
Salt and Pepper

Wash the potatoes put leave the skins on.
Put into a pot of boiling water and boil until cooked through.
While they are cooking, chop the rashers and fry in a hot pan until crisp.
Drain on kitchen paper.
You will need about a half of the head of celery.
Slice this very thinly and put into water in the fridge to keep it crisp.
Mix the mayonnaise with the whipped cream, stir in the vinegar and season with the salt and pepper.
While the Potatoes are cooked and still hot fold in this dressing and then stir through the crisp bacon and the (drained) celery.
Serve this warm or at room temperature.
If you have to refrigerate it let it come to room temperature before serving.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef