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

1. 1

   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.

2. 2

   Meanwhile, chop the bacon and saute in a small skillet until crisp. Remove bacon and reserve.

3. 3

   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.

4. 4

   When the potatoes are done, drain them and drop them into a mixing bowl.

5. 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. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.