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Bacon is that special ingredient that adds a unique new flavor to this recipe. |
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4 lb. small red potatoes, each cut into quarters Salt to tast 4 slices bacon 3 large shallots, chopped 1/3 c. cider vinegar |
1/4 cup olive oil 2 teaspoons sugar 2 teaspoons Dijon mustard 1/4 teaspoon coarse black pepper 2 green onions, chopped |
Boil potatoes until tender. Brown bacon and drain on paper towel. Cook shallots in 1 teaspoon bacon grease until soft, about 5 minutes. In large bowl, mix shallots, vinegar, olive oil, sugar, salt, mustard, and pepper with a wire whisk. Drain potatoes and add hot potatoes to shallot dressing. Gently stir to coat. Let cool to room temperature, stirring occassionnaly. Sprinkle with crumbled bacon. 12 servings. |
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| Submitted by: Debra Moore, Kountze, Texas |
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