Red Skin Potato Salad With Honey Dill Dressing

"This is from the June, 06 issue of a British magazine called Country Kitchen, which promotes the use of seasonal, fresh ingredients. Haven't made this yet, but am posting it for safe keeping."
 
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Ready In:
25mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • In a large pan of salted water, boil potatoes until just cooked. Drain, rinsed under cold water, and leave to cool.
  • Fry bacon until crisp, remove from pan and set aside.
  • Add onion to bacon drippings and cook gently until softened. Add honey and vinegar to pan and bring to a boil. Blend cornflour and water and add to the honey mixture. Cook mixture until thickened and bubbly. Remove from heat.
  • Crumble bacon into the pan, and add the fresh or dried dill. Cut the cooled potatoes in half (leave skins on).
  • In large bowl, combine potatoes and watercress. Pour dressing over the salad and toss gently. Serve immediately.

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RECIPE SUBMITTED BY

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
 
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