Recipe: Potato Salad with Bacon (with shallots and Dijon vinaigrette dressing)

POTATO SALAD WITH BACON

1 1/2 pounds small new potatoes*
1/4 pound slab bacon, sliced 1/4-inch 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
chopped fresh chives (for garnish)

Cook the new potatoes in boiling, salted water until tender, 12 to 15 minutes; drain. Peel the potatoes as soon as they're cool enough to handle.

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

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.

*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.

Servings: 4
Source: Food & Wine, July 1998