Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Potatoes, cut in 1" chunks
3 tb Garlic, thickly sliced
1 c Chicken broth
3 sl Bacon, thickly sliced, cutup
3 tb Olive oil
3/4 ts Salt
1/2 ts Pepper
1 tb Red-wine vinegar
1 ts Dijon mustard
4 c Escarole lettuce, cut in
Bite sized pieces
1 sm Red onion, thinly sliced

Put potatoes and garlic in medium sized saucepan. Add chicken broth
and enough cold water to cover. Cover and cook 10-12 min until
potatoes are tender.

Meanwhile, fry bacon in heavy skillet till crisp; drain on paper
towels

Remove and reserve 3/4 cup potato cooking liquid. Drain potatoes and
garlic well in a colander.

Return to pot and stir 1-2 min over medium heat till potatoes are dry.

Mash potatoes and garlic, adding reserved cooking liquid, 2 tbs of
the oil, 1/2 tsp of salt and 1/4 tsp of pepper.

In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard,
1/4 tsp *each* salt and pepper.

Put escarole, onions and bacon in a large serving bowl. Add dressing
and toss to coat. Mound potatoes on salad and serve immediately.

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