Ingredients

4 pounds small red potatoes, scrubbed and quartered

4 slices bacon

3 large shallots, chopped

1/3 cup vinegar

1/4 cup olive oil

2 teaspoons sugar

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

2 green onions, chopped

Preparation

  1. Boil potatoes in a 5-quart pot with 1 teaspoon salt added (water just to cover). Reduce heat, cover and simmer for 10 minutes.

  2. Fry bacon, drain, reserving 1 teaspoon fat. Add shallots. Cook 5 minutes.

  3. Whisk in vengar, oil, sugar, mustard, pepper and 1-1/2 teaspoons salt.

  4. Drain potatoes and add, tossing gently to coat. Cool at room temperature at least 30 minutes. Sprinkle with green onions and bacon before serving.