Ingredients:
3 lbs round red or white potatoes (about
1¼ cups Milk
3/4 cup light mayonnaise
2 tbsp Dijon or grainy mustard
salt and pepper
1/3 cup white wine vinegar
6 slices bacon, cooked crisp, crumbled, divided 6
2 large tomatoes, chopped
8 cups torn Romaine or leaf lettuce
Method:
1. Scrub potatoes and cut into 1½ -inch chunks. Place in a pot with enough cold water to cover. Bring to a boil and season water with salt. Reduce heat and simmer for 10 to 15 min or until fork tender. Drain and transfer to large bowl. Let cool for 5 min.
2. Meanwhile, in bowl, whisk together Milk, mayonnaise, mustard, 1 tsp salt and 1/2 tsp pepper. Gradually whisk in vinegar. Stir in two-thirds of the bacon. Let stand for at least 10 min or until thickened. Pour half of dressing over hot potatoes and toss gently to coat.
Cover and refrigerate remaining dressing. Refrigerate salad, uncovered, until cooled to room temperature, about 30 min or cover and refrigerate for up to 1 day.
3. Pour remaining dressing over potatoes and add tomatoes. Toss gently to coat. Season to taste with salt and pepper. Serve on a bed of lettuce sprinkled with remaining bacon.
