Scrub the potatoes under running water with a soft brush. Cut the potatoes into quarters and place on a foil lined baking sheet. Roast at 350 degrees for 15-20 minutes or until tender but still firm. Saute the bacon in a small skillet until crisp. Remove the bacon, reserving 1/3 c of the drippings in the skillet. Crumble the bacon and reserve for the topping. Add teh shallots to the skillet. Saute for 5 minutes or until tender but not brown. Place the hot potatoe in a bowl. Add the vinegar, olive oil, undrained shallots, salt and pepper and toss gently to mix. Add the purple onion and parsley adn toss again. Cool to room temperature. Chill, covered, in the fridge. Return to room temperature before sreving. Adjust the seasonings to taste and add additional olive oil and vinegar if needed. Sprinkle with the reserved bacon.
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