“I had this potato salad at a friend's one night when we were over for dinner. She knows I don't eat mayonnaise and decided to try this. It's fantastic! I like to make a double batch and fry the left overs up for breakfast the next morning. Easy enough to make when we are camping!”
1 lb

Ingredients Nutrition


  1. Scrub potatoes and quarter them. 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 sauté in a small skillet until crisp. Remove bacon and reserve.
  3. In the bacon fat, sauté 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 salad seems too dry. Sprinkle reserved bacon on top.

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