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

Clean potatoes, quarter them; cook for 8-10 minutes. Chop bacon and saute until crisp. Remove bacon and reserve fat. In fat saute chopped shallots until tender. Reserve shallots and fats. When the potatoes are done drain them and put into mixing bowl. Pour vinegar, olive oil, shallots and reserve fat over the still hot potatoes. Season with salt and pepper and gently toss. Add purple onions, parsley and toss again. Cool to room temperature. Cover and refrigerate. Before serving bring back to room temperature.