Ingredients:
1 pound new potatoes
1/4 pound bacon
1/4 cup chopped shallots
1/4 cup red wine vinegar
1/4 cup chopped red onion
2 TBs olive oil
1/2 cup chopped parsley
salt & pepper to taste
Preparation
1. Clean and quarter the potatoes. Drop them into a large pot of cold water. Bring water to a boil and cook until tender but still firm (8-10 minutes after water starts boiling)
2. Chop the bacon and sauté in a skillet until crisp. Remove bacon from the skillet and reserve.
3. Sauté the shallots in the remaining fat in the skillet. When tender remove from skillet and reserve.
4. Drain potatoes and put them in mixing bowl.
5. Pour olive oil, vinegar, and shallots over potatoes while their still warm. Season with salt & pepper. Toss in the onion and chopped parsley. Cover and refrigerate.
6. To serve bring salad back to room temperature and toss in bacon.
4 Portions
The flavors definitely get better with refrigeration, but the salad is good warm or cold. I made this as a side for sauted chicken so I ate it at room temperature. To stretch the salad you could warm the potatoes and serve them over wilted spinach or spring salad greens.
