Like the coleslaw served by mom, this recipe was adopted especially for Sister - who is violently opposed to all things mayo!
Provided by Metlantis
Categories Summer
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the potatoes under running water with a soft brush. Quarter them and drop them into a kettle of cold, salted water. Bring to a boil and cook until tender but still firm, 8 to 10 minutes after the water reaches a boil.
- Meanwhile, chop the bacon and saute in a small skillet until crisp. Remove bacon and reserve.
- In the bacon fat remaining in the skillet, saute chopped shallots until tender but not at all browned, 5 minutes or so. Reserve shallots and fat.
- When the potatoes are done, drain them and drop them into a mixing bowl.
- 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.
- Before serving bring back to room temperature, toss, correct seasoning and add additional oil and vinegar if the salad seems dry. Sprinkle reserved crisp bacon on top.
Nutrition Facts : Calories 465.5, Fat 19.9, SaturatedFat 5.3, Cholesterol 19.3, Sodium 262.6, Carbohydrate 62.8, Fiber 7.9, Sugar 3.1, Protein 10.7
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