> That's an item that my local Cub Foods sells in their deli; it's a very
> popular seller.

> I made my version this afternoon for supper tonight if I decide to fix
> supper.  :-)  If I don't, we'll have it with roast chicken tomorrow.

> What I did:

> Scrubbed and oiled 'some' baby new potatoes, red skins;
> Diced up about 1/3 cup of onion;
> Cut about 5 slices of extremely meaty and lean bacon from the pigmeat
> guy, and fried them up in a non-stick skillet until they were kind of
> crispy;
> Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water;
> Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour
> cream (have you ever looked at the ingredient list in other 'sour
> creams'?  Jeez.)

> I put the onions in a bowl and diced about 6 leetle spuds into the bowl.

> I added the mayo to the reconstituted chicken base (there's a flavor to
> this salad that made me think there was some chicken something involved)
> and mixed it up (pretty thin, gulp).

> Then I stirred in the sour cream and that thickened it a bit.  I added
> the bacon pieces to the dressing along with some black pepper and some
> chives.

> I mixed some of the spuds into the dressing and then returned it all to
> the bowl with the remaining spuds, mixed it up and stuck it in the
> fridge for an hour or so.

> Dayam!  This is eminently edible.  Scoff at the chicken base, but I do
> think that was the 'special' flavor that makes the deli stuff so good.

> Dinner is starting to look like grilled hot dogs accompanied by the
> potato salad, some crispy kettle chips (Lay's reduced fat version) and
> mebbe some dill pickles.

> Looks like the rest of the cooked potatoes will become parsley-buttered
> new potatoes with tomorrow's chicken.  If green beans don't require a
> bank loan at the farmers market, I'll get some of those, too.

> Dobru' chut'!
> --
> -Barb, Mother Superior, HOSSSPoJ
> rec.food.cooking
> Preserved Fruit Administrator
> "Always in a jam.  Never in a stew."  - Evergene