Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Potatoes boiled in skin 3 tb Grated Gruyere cheese
6 Slices bacon 1/4 c Dry sherry
1 sm Mild onion, finely chopped 4 Hard boiled egg yokes
1 md Green bell pepper, seeded -crumbled
-derib and finely chop 1 Pimento, finely chopped
1 tb All purpose flour 2 tb Wine vinegar
1/2 ts Crushed dried oregano 1 tb Finely chopped parsley
1/8 ts Ground cumin, or to taste 2 tb Finely chopped walnuts
1 1/2 c Light cream

Peel and cube the potatoes while still warm and place them in a salad bowl.
Cook the bacon over moderate heat in a heavy skillet until crisp, drain,
crumble the bacon and set it aside, reserve 3 Tbs bacon fat and return the
fat to the skillet. Add the onion and green pepper and saute over med heat
until soft but not browned; stir frequently. Add the flour, oregano and
cumin and cook over low heat, stirring frequently, until the flour turns a
pale gold color. Gradually add the cream, stirring until smooth, then add
the cheese and mix well. Simmer until the sauce is thickened and hot. Add
the sherry, egg yolks, vinegar. parsley and pimento and mix well. Adjust
seasoning, pour over potatoes and toss gently but thoroughly. Sprinkle
with the crumbled bacon and walnuts and serve immediately.

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