French Potato Salad With Bacon (Picnic-Safe - No Mayo!)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement