Warm Potato Salad with Bacon & Onion, Lemon Bars

Leader food columnist Kathleen Brotherton suggests trying these warm potato salad and lemon bar recipes for your Memorial Day meal.

Memorial Day weekend is upon us, officially ringing in the barbecue season. If potato salad is on your list of side dishes to serve this holiday weekend, you might want to try this Warm Potato Salad with Bacon & Onion, which offers a different take on the traditional version. Since you leave the skins on the red potatoes, it’s also a colorful and attractive dish for your Memorial Day gathering.

A light dessert following a big barbecue is always in order, and everyone  always has room for at least one of these tasty Lemon Bars. They’re not overly sweet and the grated lemon peel adds a little zest to the flavor.

While we’re enjoying the holiday with family and friends, let us not forget to take time to remember and thank those brave servicemen and women who sacrificed all to make this day of celebration possible.

WARM POTATO SALAD WITH BACON & ONION

1 pound small new red potatoes, thinly sliced

1/2 teaspoon salt

Water

1 medium sweet onion, thinly sliced

6 slices smoked bacon, cut into 1/2-inch pieces

1/4 cup cider vinegar

2 tablespoons white sugar

1 stalk (1/2 cup) thinly sliced celery

1/8 teaspoon pepper

1/4 cup chopped fresh basil leaves

In a 3-quart saucepan, combine sliced potatoes and salt. Add water just to cover potatoes. Cover and cook over high heat until water comes to a full boil (3-4 minutes). Reduce heat to medium and add onions. Cover and continue cooking, stirring occasionally, until potatoes are fork tender (6-8 minutes). Drain; keep warm.

Meanwhile in a 10-inch skillet, cook bacon, stirring occasionally, until crisp (5 to 7 minutes). Remove bacon from pan, reserving 2 tablespoons pan drippings. In same skillet, add vinegar, sugar, celery and pepper to reserved pan drippings. Cook over medium high heat, stirring occasionally, until heated through (2 to 3 minutes).

Pour hot dressing over potatoes and onion. Add basil; toss gently to coat. Serves 6.

Note: One tablespoon dried basil leaves may be substituted for 1/4 cup chopped fresh basil leaves.

LEMON BARS

CRUST:

2 cups all-purpose flour

1/2 cup powdered sugar

1 cup (2 sticks) butter or margarine, softened

FILLING:

1 14-ounce) can sweetened condensed milk (not evaporated)

4 large eggs

2/3 cup lemon juice

1 tablespoon all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon grated lemon peel

Sifted powdered sugar

For crust, preheat oven to 350 degrees. Combine flour and sugar in medium bowl. Cut in butter with pastry blender until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13-by-9-inch baking pan.

For filling, beat sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder and salt, just until blended. Fold in lemon peel; pour over crust.

Bake for 20-25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for about 2 hours. Cut into bars; sprinkle with powdered sugar. Makes 4 dozen bars.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.

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