Creamy Hot Potato Salad
|Baby new potatoes||500 Gram|
|Bacon rashers||2 , chopped|
|Shallots||4 , chopped|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|White vinegar||2 Tablespoon|
|French mustard||1 Teaspoon|
|Brown sugar||2 Teaspoon|
1. Wash potatoes, cook in covered, shallow dish on HIGH for seven minutes or until tender. Stand covered.
2. Place remaining ingredients in bowl, cook on MEDIUM for four minutes. Stir twice during cooking.
3. chop potatoes, pour on dressing, sprinkle with bacon and shallots. Reheat on MEDIUM for two minutes.