French Potato Salad with Bacon
8-9 new potatoes
1/4 lb. bacon
1/4 c. finely chopped shallots
1/4 c. red wine vinegar
2 tbsp. olive oil
Salt & pepper to taste
1/4 c. chopped purple onion
1/2 c. chopped parsley
Clean potatoes, quarter them; cook for 8-10 minutes. Chop bacon and saute until
crisp. Remove bacon and reserve fat. In fat saute chopped shallots until tender.
Reserve shallots and fats. When the potatoes are done drain them and put into
mixing bowl. Pour vinegar, olive oil, shallots and reserve fat over the still
hot potatoes. Season with salt and pepper and gently toss. Add purple onions,
parsley and toss again. Cool to room temperature. Cover and refrigerate. Before
serving bring back to room temperature.