Lynne M. Giffen's Recipe

Potato Salad With Bacon

Category: Lunch and Salads

Serving Size : 4

1 1/2 pounds small new potatoes
1/4 pound slab bacon -- sliced 1/4" thick
1/4 cup chicken stock
1 tablespoon shallots -- finely chopped
1 tablespoon sherry vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
salt and freshly ground pepper
chives

The smaller the potatoes you choose for this salad, the better they will
taste; just be sure not to overcook them. Toss them in stock mixture while
their still warm so they can absorb all of the flavors.

Cook the new potatoes in boiling, salted water until tender, 12 to 15
minutes; drain.

Meanwhile, in a medium skillet, cook the bacon, stirring occasionally, over
medium high heat until crisp, about 4 minutes. Drain on paper towels.

Peel the potatoes as soon as they're cool enough to handle.

In a bowl, toss the potatoes with the stock, shallots, vinegar, and mustard
and let stand for 1 hour, tossing occasionally. Add the bacon and olive oil,
season with salt and pepper and toss to coat.

Garnish with chives and serve at room temperature.