Fourth Of July Potato Salad

Name: Fourth Of July Potato Salad
Ingredients: 2 lb. red potatoes, scrubbed and halved; 1/4 lb. bacon, chopped; 1/2 c. shallots, finely chopped; 1/4 c. olive oil; 1/2 c. red wine vinegar; 1 c. parsley, finely chopped; 1/2 c. red onion, chopped; 1/2 c. celery, chopped; salt and fresh ground pepper to taste

9 ingredients

11 steps

Ingredients

2 lb. red potatoes, scrubbed and halved
1/4 lb. bacon, chopped
1/2 c. shallots, finely chopped
1/4 c. olive oil
1/2 c. red wine vinegar
1 c. parsley, finely chopped
1/2 c. red onion, chopped
1/2 c. celery, chopped
salt and fresh ground pepper to taste

Directions

1

Boil potatoes until fork tender; drain them and cut into bite size pieces.
2

Put them in a large bowl.
3

Fry the bacon crisp and reserve.
4

Pour out all but about 3 tablespoons of the bacon fat and saute the shallots in the fat very slowly until soft.
5

Pour the shallots and the bacon fat over the hot potatoes.
6

Add the oil, vinegar, parsley, onion, celery and crumbled bacon.
7

Toss very gently, but thoroughly.
8

Salt and pepper to taste.
9

Serve at room temperature.
10

Cover and refrigerate leftovers.
11

Serves 8. Great for summer barbecues!