Beef and Potato Salad with
Egg Wine Dressing


3 c. diced cooked roast beef
4 c. diced cooked potatoes
1 c. EACH: diced celery, sliced stuffed olives
2 onions, sliced
6 slices bacon fried crisp and crumbled
1 egg yolk
1/3 c. red wine
3/4 c. salad oil
1 clove garlic
2 tbs. horseradish
salt and pepper
watercress and tomato slices

In a bowl, mix beef, potatoes, celery,
olives and onions. Chill.
In blender, place egg yolk and wine.
Whirl blender and add oil gradually.
Beat until smooth and thick.
Add garlic and horseradish and whirl again.
Season to taste with salt and pepper.
Mound salad on platter and pour dressing over it.
Toss lightly. Serve sprinkled with bacon,
garnishing platter with watercress and sliced tomatoes.