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
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 4|
|Calories from Fat: 113 (41%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 14.3mg||4 %|
|Sodium 458.9mg||16 %|
|Potassium 990.2mg||26 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 29.3g|
|Protein 7.5g||11 %|
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Calories per serving: 278
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