Instructions: Put potatoes and garlic in medium sized saucepan. Add chicken broth and enough cold water to cover. Cover and cook 10-12 min until potatoes are tender.

Meanwhile, fry bacon in heavy skillet till crisp; drain on paper towels

Remove and reserve 3/4 cup potato cooking liquid. Drain potatoes and garlic well in a colander.

Return to pot and stir 1-2 min over medium heat till potatoes are dry.

Mash potatoes and garlic, adding reserved cooking liquid, 2 tbs of the oil, 1/2 tsp of salt and 1/4 tsp of pepper.

In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard, 1/4 tsp
*each* salt and pepper.

Put escarole, onions and bacon in a large serving bowl. Add dressing and toss to coat. Mound potatoes on salad and serve immediately.

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