You Say Potato: I Say Long Grain White.

Potatoes are a staple in most homes, but not mine. We do not dislike potatoes but we don't crave them either. We are rice people. So when I get an urge to make something that requires potatoes, I can't just flop over to the pantry and get some out--like I can with rice. (I have all kinds. White, brown, Basmati minute, instant brown, jasmine, Aborio, sushi, A-Roni, as in that San Francisco treat. It goes on. It may even seem  like I am a rice hoarder. I assure you I am not; we eat it.  I cook it in my rice cooker.)

Anyway, that was way more than I intended to say about rice and I am sure more than you wanted to read about. Yet you are still reading. At least if you know I said that last part, you are.

Anyway again. I got this hankering for warm potato salad. While I was making it, my nieces came in unannounced and very welcome because that's what nieces do. I immediately set about doubling the recipe. Still, they ate it all. They moaned some while they ate, so it occurred to me you might like to eat it and moan too.

Enjoy. (I wonder if you could substitute rice for the potatoes, thus making rice salad. I'll get aback to you on that.)

Warm Potato Salad

1 lb. red potatoes, boiled until tender

1/3 lb. bacon.

I cup sliced  sweet onion

½  t. dry mustard

1 T. vinegar

½ cup olive oil

¼ cup mayonnaise (I use reduced fat Hellmann's Olive Oil).

salt and pepper to taste

1 scallion, sliced

Cook bacon until crisp. Drain most of the grease and caramelize onion in what is left. Add to potatoes. For dressing, mix mustard, vinegar, olive oil, and mayonnaise. Mix dressing into potatoes mixtures. Stir in scallions. Correct seasonings.

Serve warm or at room temperature.

You can add 2 chopped boiled eggs if you want. The original recipe calls for them, but I have never put them in. It just seems wrong. Plus I don't like boiled eggs very much.