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Categories:Viewed: 60 - Published at: 3 years ago
Ingredients
- 8 -9 new potatoes, 1 pound
- 1/4 lb bacon
- 1/4 cup finely chopped shallot
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- salt & freshly ground black pepper, to taste
- 1/4 cup chopped purple onion
- 1/2 cup chopped parsley
Method
- Scrub the potatoes under running water with a soft brush. Quarter them and drop them into a kettle of cold, salted water. Bring to a boil and cook until tender but still firm, 8 to 10 minutes after the water reaches a boil.
- Meanwhile, chop the bacon and saute in a small skillet until crisp. Remove bacon and reserve.
- In the bacon fat remaining in the skillet, saute chopped shallots until tender but not at all browned, 5 minutes or so. Reserve shallots and fat.
- When the potatoes are done, drain them and drop them into a mixing bowl.
- Pour vinegar, olive oil, shallots and reserved bacon fat over the still-hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover, and refrigerate.
- Before serving bring back to room temperature, toss, correct seasoning and add additional oil and vinegar if the salad seems dry. Sprinkle reserved crisp bacon on top.
