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.