8 or 9 new potatoes, 1 lb.
1/2 lb. bacon
1/4 c. finely chopped shallots
1/4 c. red wine vinegar
2 tbsp. olive oil
1/4 c. chopped purple onion
1/2 c. chopped parsley
Salt and pepper to taste

Quarter potatoes and put in a cold pot of salted water. Bring to boil and cook until tender but still firm (about 7-10 minutes after water reaches boil).

Meanwhile, chop the bacon and saute in a small skillet until crisp. Remove bacon and reserve. In the bacon fat remaining in the skillet, saute chopped shallots until tender but not at all browned, 5 minutes or so. Reserve shallots and fat.

When potatoes are done, drain them and put in mixing bowl. 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. Add bacon. Cool to room temperature. Adjust seasoning (adding additional oil and vinegar if salad seems too dry). Serve.