French Potato Salad with Bacon



Scrub potatoes, quarter, and boil. Cook until tender but stil firm. Chop the bacon and saute in a small skillet until crisp. Remove bacon and resreve. In remaining bacon fat, saute’chopped shallots until tender but not all browned, 5 minutes. Reserve shallots and fat. When potatoes are done, drain them and drop them into a mixing bowl. Pour vinegar, oil, shallots and fat over the potatoes. Season with salt and pepper and toss gently. Add onion and parsley and toss again. Cool to room temperature, cover, and refrigerate. Before serving, bring back to room temperature, cover, and refrigerate. Add additional oil and vinegar if the salad seems dry. Sprinkle bacon on top as a garnish.