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. Posted to MealMaster Recipes List, Digest #165 Date: Thu, 13 Jun 1996 21:18:28 -0400 (EDT) From: Lisa