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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Awesome potato salad for those who like one that is vinaigrette based. This recipe is from a Susan Branch cookbook, Heart of the Home. Ingredients:
2 pounds red potatoes, scrubbed and halved |
1/2 pound bacon, chopped |
1/2 cup shallots, finely chopped |
1/4 cup olive oil |
1/2 cup red wine vinegar |
1 cup parsley, finely chopped |
1/2 cup red onion, chopped |
1/2 cup celery, chopped |
salt and freshly ground pepper |
Directions:
1. Boil potatoes till fork-tender, drain them, cut them into bite-sized pieces, and
2. put them in a large bowl. Fry the bacon till crisp, and reserve. Pour out all but about 3 tablespoons of the bacon fat & saute the shallots in the fat very slowly, till soft. Pour the shallots & the bacon fat over the hot potatoes; add the oil, vinegar, parsley, onion, celery, and the crumbled bacon. Toss very gently, but thoroughly. Salt and pepper to taste. Serve at room temperature. Cover and refrigerate leftovers.
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