Ingredients
4 lbs small red potatoes, not peeled
cut into quarters or eighths if large
3-1/2 tsp salt
4 slices bacon
3 lge shallots, chopped (3/4 cup)
1/3 C cider vinegar
1/4 C olive oil
2 tsp sugar
2 tsp Dijon mustard
1/4 tsp coarsely ground black pepper
2 green onions, chopped
In 5-quart saucepot, combine potatoes, enough
water to cover, and 2 tsp salt; heat to
boiling over high heat. Reduce heat; cover and
simmer until tender, 10 to 12 minutes.
Meanwhile, in 10-inch skillet, cook bacon over
medium-low heat until browned. With slotted spoon,
transfer to paper towels to drain; crumble.
Discard all but 1 tsp bacon drippings from
skillet. Reduce heat to low. Add shallots and cook,
stirring, until tender, about 5minutes. Remove from heat.
Prepare dressing: In large bowl, with wire whisk,
mix shallots, vinegar, oil, sugar, mustard, remaining
1-1/2 tsp salt, and pepper until blended.
Drain potatoes. Add hot potatoes to dressing in
bowl. With rubber spatula, stir gently until potatoes
absorb dressing. Let potatoes cool 30 minutes at room temperature, stirring occasionally. Stir in green onions.
If not serving right away, cover and refrigerate
up to 4 hours. If chilled, let stand 30 minutes
at room temperature before serving. To serve,
sprinkle with crumbled bacon.
