Fourth Of July Potato Salad - cooking recipe

Ingredients

2 lb. red potatoes, scrubbed and halved
1/4 lb. bacon, chopped
1/2 c. shallots, finely chopped
1/4 c. olive oil
1/2 c. red wine vinegar
1 c. parsley, finely chopped
1/2 c. red onion, chopped
1/2 c. celery, chopped
salt and fresh ground pepper to taste

Preparation

Boil potatoes until fork tender; drain them and cut into bite size pieces.
Put them in a large bowl.
Fry the bacon crisp and reserve.
Pour out all but about 3 tablespoons of the bacon fat and saute the shallots in the fat very slowly until soft.
Pour the shallots and the bacon fat over the hot potatoes.
Add the oil, vinegar, parsley, onion, celery and crumbled bacon.
Toss very gently, but thoroughly.
Salt and pepper to taste.
Serve at room temperature.
Cover and refrigerate leftovers.
Serves 8. Great for summer barbecues!