Post by chief_cook2 on May 30, 2003 14:27:12 GMT -6
9 New potatoes, 1 lb.
1/4 lb Bacon
1/4 c Finely chopped shallots
1/4 c Red wine vinegar
2 tb Olive oil
Salt and pepper
1/4 c Chopped purple onion
1/2 c Chopped parsley
1. 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.
5. 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.