Categories: Salads 
      Yield: 4 servings 
  
      9    New potatoes, 1 lb. 
    1/4 lb Bacon 
    1/4 c  Finely chopped shallots 
    1/4 c  Red wine vinegar 
      2 tb Olive oil 
           Salt and pepper 
    1/4 c  Chopped purple onion 
    1/2 c  Chopped parsley 
  
  1.  Scrub potatoes and quarter them and drop into a kettle of cold 
  salted water. Bring to a boil, and cook until tender but still firm 
  about 8-10 minutes after water reaches boil. 
  2.  Meanwhile, chop the bacon and saute in a small skillet until 
  crisp. Remove bacon and reserve. 
  3.  In the bacon fat, saute chopped shallots until tender but not at 
  all brown, about 5 minutes or so. Reserve shallots and fat. 
  4.  When the potatoes are done, drain them and drop them into a 
  mixing bowl. 
  5.  Pour vinegar, olive oil, shallots, and reserved bacon fat over 
  the still hot potatoes. Season with salt and pepper to taste, and 
  gently toss. Add purple onion and parsley and toss again. Cool to 
  room temperature, cover and refrigerate. 
  6.  Before serving bring back to room temperature, toss, correct 
  seasonings, and add additional oil and vinegar, if the salad seems 
  dry. Sprinkle reserved bacon on top.