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Name: French Potato Salad with Bacon
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 1/4 lb Bacon; 1/4 c Finely chopped shallots; Salt and pepper; 1/4 c Red wine vinegar; 9 New potatoes, 1 lb.; 1/4 c Chopped purple onion; 2 tb olive oil; 1/2 c Chopped parsley

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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French Potato Salad with Bacon

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

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 4 Servings

Calories: 159
Calories from Fat: 129 (81%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 1.6g
Cholesterol 19mg		6 %
Sodium 279.9mg		10 %
Potassium 145.4mg		4 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.2g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 159

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