Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 New potatoes, 1 lb. 2 tb Olive oil
1/4 lb Bacon Salt and pepper
1/4 c Finely chopped shallots 1/4 c Chopped purple onion
1/4 c Red wine vinegar 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.

Source: Silver Palate Cookbook
Submitted By ALAN BURGSTAHLER On 12-29-94

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