3 lbs. red potatoes, cubed
1/4 lb. thick sliced bacon, diced
1/4 c. olive oil
3 tbsp. white wine vinegar
2 tsp. fresh thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
3 shallots, finely chopped
1/3 c. chopped fresh parsley
1/3 c. snipped fresh chives

Combine potatoes with salted water to cover in saucepot. Bring to boil, reduce heat and simmer just until tender, 8-10 minutes. Drain well.

Meanwhile, cook bacon in large skillet over medium-high heat until crisp. Drain o paper towels. Discard all but 2 tablespoons drippings from skillet. Whisk drippings, oil, vinegar, thyme, salt and pepper in large bowl. Add potatoes to vinaigrette; stir gently to mix.

Just before serving, stir in shallots, parsley and chives. Adjust seasoning. Top with bacon and serve warm. Makes 8 cups.