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POPPY SEED POTATO SALAD

Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
2nd Prize: 1996 Old Farmer's Almanac Recipe Contest: "Salads"
Roxanne E. Chan, Albany, California
Makes 6 servings.
 

DRESSING:
• 1/4 cup olive oil
• 6 tablespoons frozen apple juice concentrate, thawed
• 1 tablespoon cider vinegar
• 1 large clove garlic, pressed
• 1 tablespoon currants
• 1 tablespoon diced red onion
• 2 teaspoons poppy seeds
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon coarsely ground black pepper
 

SALAD:
• 3 bunches watercress, coarse stems removed, torn into bite-size pieces
• 1 head radicchio, torn into bite-size pieces
• 1/3 cup chopped fresh parsley
• 6 medium red potatoes, cooked, each cut into 6 wedges
• 2 red apples, cored and sliced
• 3 slices bacon, cooked crisp and crumbled, for topping
• 1/4 cup sliced almonds, for topping
• lemon (wish, for garnish (optional)
 

Directions
For dressing:
Combine all of the dressing ingredients in a jar with a tight-fitting lid and shake well.
 

For salad:
Combine the watercress, radicchio, and parsley with half of the dressing.

Arrange the greens on six salad plates.

In a large bowl, toss the potatoes and apples with the rest of the dressing.

Mound a portion of the potato mixture on the greens, and top with the bacon and almonds.

Garnish with lemon twists, if desired.