Red Potato Salad
List of Ingredients
4 pounds small red potatoes, each cut into quarters (or eighths if large)
Salt
4 slices bacon
3 large shallots, chopped
1/3 cup cider vinegar
1/4 cup olive oil
2 teaspoons sugar
2 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
2 green onions, choppedRecipe
1. 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 simer 10 to 12 minutes, until potatoes are fork-tender.
2. 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.
3. In large bowl, with wire whisk, mix shallots, vinegar, olive oil, sugar, mustard, pepper, and 1 1/2 teaspoons salt.
4. Drain potatoes. 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.
5. Serve salad at room temperature or cover and refrigerate until ready to serve. Sprinkle with crumbled bacon. Makes 12 accompaniment servings.
From Good Housekeeping 1998
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