Edwards Family Recipes

• 3-4 slices Edwards' Virginia hickory-smoked bacon
• 3 cups red-skinned potatoes (approximately 4-6 medium potatoes)
• 2-3 tablespoons chopped green onions, including tops
• 2 tablespoons best quality olive oil (see note)
• 2 tablespoons tarragon vinegar
• 1/4 cup beef broth or beef consommé
• 1/4 teaspoon salt
• 1/8 teaspoon dry mustard
• pinch cayenne pepper
• 1/8 – 1/4 teaspoon coarse-ground black pepper
• 1-2 teaspoons chopped fresh parsley, for trim
• 1 tablespoon chopped green onions, for trim

1. Cook bacon until crisp, drain and crumble; reserve for garnish. Boil potatoes until fork tender; peel and slice into thin circles. (Do not dice.) Combine all remaining ingredients except garnish; mix well and pour over warm potatoes. Mix very gently to prevent potatoes from breaking into pieces. Place in serving bowl; cover and keep at room temperature until ready to serve. When ready to serve, garnish with bacon, green onions and parsley.

2. Note: If salad is kept overnight, chill and allow to reach room temperature before serving or warm slightly in the microwave.

3. OLIVE OIL NOTE: The best quality olive oil is labeled extra virgin or cold pressed. The difference in taste is worth the price!

4. "Serve with grilled steaks or roasts!"