Bacon Potato Salad
(no soybean oil mayo)
and “Cultured” Asian Cole Slaw
Boil 2 pounds of red potatoes until tender. Drain and let cool slightly.
Peel and thinly slice a cucumber (1 cup).
Roast 4 bacon* slices on a foiled-lined baking sheet in a 400 degree oven until crisp. Remove bacon, chop coarsely and set aside the fat.
In a metal bowl, whisk 2 egg yolks with 1/4 cup olive oil or (better) the bacon grease, 1/2 cup chopped parsley and salt & pepper to taste.