Red Potato Salad
|Small red potatoes||4 Pound, each cut into quarters|
|Shallots||3 Large, chopped|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Green onions||2 , chopped|
In 5 quart saucepot, heat potatoes, 1 tablespoon salt, and enough water to cover to boiling over high heat.
Reduce heat to low; cover and simmer 10 to 12 minutes, until potatoes are fork tender.
Meanwhile, in 10 inch skillet, cook bacon over medium low heat until browned.
Transfer bacon to paper towels to drain.
Discard all but 1 teaspoon bacon fat from skillet.
Reduce heat to low.
Add shallots and cook, stirring, until shallots are soft, about 5 minutes.
In large bowl, with wire whisk, mix shallots, vinegar, olive oil, sugar, mustard, pepper, and 1 1/2 teaspoons salt.
Add hot potatoes to shallot dressing.
With rubber spatula, stir gently to coat.
Let potatoes cool at room temperature 30 minutes, stirring occasionally.
Stir in green onions.