French Potato Salad With Bacon
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Chopped purple onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
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.
Serving size: Complete recipe
Calories 1087 Calories from Fat 387
% Daily Value*
Total Fat 44 g68.1%
Saturated Fat 9.2 g46%
Trans Fat 0 g
Cholesterol 30 mg10%
Sodium 4515.6 mg188.1%
Total Carbohydrates 142 g47.2%
Dietary Fiber 21.5 g85.9%
Sugars 2.7 g
Protein 20 g40.1%
Vitamin A 34.3% Vitamin C 194.3%
Calcium 25.4% Iron 12.4%
*Based on a 2000 Calorie diet