I’ve been making this potato salad from the Silver Palate Cookbook for 36 years! It’s the best, and about time I put it up on my site. Make it for a July 4th BBQ or anytime this summer. (If bacon’s not your thing, simply omit it and add 3 tablespoons of olive oil, for a total of 5.)
French Potato Salad with Bacon
adapted from the Silver Palate Cookbook
Ingredients
- 1 pound new potatoes, about 8 or 9
- 3 slices bacon, chopped
- ¼ cup shallots, finely chopped
- 3 tablespoons red wine vinegar Banyuls is wonderful!
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- ¼ cup red onion, chopped
- leaves from several stems of Italian parsley, chopped
Instructions
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Scrub the potatoes under running water, quarter them, and drop into a pot of cold salted water. Bring to boil and cook until tender, but still firm, about 8–10 minutes after the water reaches a boil.
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Cook the bacon in a small frying pan until crisp. Remove bacon and reserve. In the bacon fat, saute the shallots until tender but not at all browned, 5 minutes or so. Reserve the shallots and fat.
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When the potatoes are done, drain them and put them into a mixing bowl. Pour vinegar, olive oil, shallots + bacon fat over the still-hot potatoes. Season with salt and freshly ground black pepper and gently toss. Add the red onion and parsley and toss again. Cool to room temperature, cover, and refrigerate.
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Before serving, bring back to room temperature, toss, taste and adjust seasoning, adding additional oil and vinegar if the salad seems dry. Sprinkle the reserved bacon on top.
