| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Salads |
4 |
Servings |
INGREDIENTS
| 9 |
|
New potatoes, 1 lb. |
| 1/4 |
lb |
Bacon |
| 1/4 |
c |
Finely chopped shallots |
| 1/4 |
c |
Red wine vinegar |
| 2 |
T |
Olive oil |
|
|
Salt and pepper |
| 1/4 |
c |
Chopped purple onion |
| 1/2 |
c |
Chopped parsley |
INSTRUCTIONS
Scrub potatoes and quarter them and drop into a kettle of cold salted
water. Bring to a boil, and cook until tender but still firm about
8-10 minutes after water reaches boil. 2. Meanwhile, chop the bacon
and saute in a small skillet until crisp. Remove bacon and reserve. 3.
In the bacon fat, saute chopped shallots until tender but not at all
brown, about 5 minutes or so. Reserve shallots and fat. 4. 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. 6. Before serving bring back to room
temperature, toss, correct seasonings, and add additional oil and
vinegar, if the salad seems dry. Sprinkle reserved bacon on top.
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