Hot and Savory Potato Salad
|Baking potatoes||4 Medium|
|Bacon slices||4 , diced|
|Vegetable oil||2 Tablespoon|
|Coarsely chopped onion||1⁄2 Cup (8 tbs)|
|Coarsely chopped celery||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Salt||1 Teaspoon, reserve 1/2 teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
Pierce potatoes with a fork at each end.
Place on a microproof plate lined with paper towels.
Microwave on HI Power for 12 to 16 minutes, or until cooked, turning once during the cooking cycle.
Allow to cool for 1 hour.
Peel potatoes and slice 1/2 inch thick.
In a 2 quart microproof casserole, combine bacon, vegetable oil and onion.
Microwave on Power HI for 5 to 6 minutes, or until onions are translucent, stirring after every 2 minutes.
Add celery, vinegar, mustard, 1/2 teaspoon salt and cayenne pepper.
Cover with vented plastic wrap.
Microwave on HI Power for 2 minutes.
Add sliced potatoes.
Toss gently to coat.
Microwave on Power 6 for 4 to 5 minutes, or until potatoes are warm, stirring once during cooking cycle.
Season with remaining salt and white pepper.
Add chopped parsley and stir gently.