Ingredients
8 or 9 new potatoes (1 pound)
Salt (to taste)
1/4 pound bacon
1/4 cup finely chopped shallots
1/4 cup red wine vinegar
2 tablespoons olive oil
Freshly ground black pepper (to taste)
1/4 cup chopped red onion
1/2 cup chopped fresh Italian (flat-leaf) parsley
Preparation
Scrub the potatoes under running water with a soft brush. Quarter them and drop them into a large heavy pot of cold, salted water. Bring to a boil and cook until tender but still form, 8-10 minutes after the water reaches a boil.
Meanwhile, chop the bacon and saute in a small skillet over medium-low heat until crisp. Remove the bacon and reserve.
In the bacon fat remaining in the skillet, saute the chopped shallots until tender but not at all browned, 5 minutes or so. Reserve the shallots and fat.
When the potatoes are done, drain them and drop them into a mixing bowl. Pour the vinegar, olive oil, shallots and reserved bacon fat over the still-hot potatoes. Season with salt a pepper and gently toss. Add the red onion and parsley and toss again. Cool to room temperature, cover and refrigerate.
TO SERVE: Before serving, bring back to room temperature, toss, correct the seasoning, and add additional oil and vinegar if the salad seems dry. Sprinkle the reserve crisp bacon on top.
