2 1/2 pounds
red potatoes, cut into 3/4-inch pieces
plus 1/2 teaspoon kosher salt, divided
thick-cut bacon slices (5 to 7 slices), diced
Duke’s® Real Mayonnaise
freshly ground black pepper
cherry tomatoes (12 ounces), halved
thinly sliced scallions (about 3)
coarsely chopped romaine lettuce (6 ounces)Place the potatoes and 1 tablespoon of the salt in a large pot. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 20 to 25 minutes. Drain in a colander and set aside to cool completely. Meanwhile, cook the bacon.
the bacon in a large frying pan over medium heat and cook until the fat renders and the bacon is crisp, about 20 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Reserve and slightly cool 2 tablespoons of the bacon fat (but do not let it solidify).
the Duke’s® Real Mayonnaise, mustard, garlic, pepper, remaining 1/2 teaspoon salt, and bacon fat together in a large bowl. Add the potatoes, 1/2 cup of the bacon, tomatoes, and scallions, and toss to combine.
before serving, add the lettuce and toss again. Taste and season with more salt and pepper as needed. Sprinkle with the remaining bacon.
How on earthhasthisstalwart of bakingescaped from being included on Rhubarb & Ginger. It is so disappointing to have the bottom half of your cakeflattenand compressed by the weight above it, so it is quite important to havea mix thatcan hold some weight
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