Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Potatoes boiled in skin
6 Slices bacon
1 sm Mild onion, finely chopped
1 md Green bell pepper, seeded
-derib and finely chop
1 tb All purpose flour
1/2 ts Crushed dried oregano
1/8 ts Ground cumin, or to taste
1 1/2 c Light cream
3 tb Grated Gruyere cheese
1/4 c Dry sherry
4 Hard boiled egg yokes
-crumbled
1 Pimento, finely chopped
2 tb Wine vinegar
1 tb Finely chopped parsley
2 tb Finely chopped walnuts

Peel and cube the potatoes while still warm and place them in a salad
bowl. Cook the bacon over moderate heat in a heavy skillet until
crisp, drain, crumble the bacon and set it aside, reserve 3 Tbs bacon
fat and return the fat to the skillet. Add the onion and green
pepper and saute over med heat until soft but not browned; stir
frequently. Add the flour, oregano and cumin and cook over low heat,
stirring frequently, until the flour turns a pale gold color.
Gradually add the cream, stirring until smooth, then add the cheese
and mix well. Simmer until the sauce is thickened and hot. Add the
sherry, egg yolks, vinegar. parsley and pimento and mix well. Adjust
seasoning, pour over potatoes and toss gently but thoroughly.
Sprinkle with the crumbled bacon and walnuts and serve immediately.

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