Potato Salad with Olive Oil, Bacon and Shallots
Quarter the potatoes; place in a stock pot and cover with water. Bring to a boil over medium high heat and cook just until tender, but not falling apart. Drain and cool.
In a skillet, cook the bacon until crisp; drain on a paper towel and crumble into pieces. Add the shallot and garlic to the hot skillet and cook in the bacon grease for 1-2 minutes until golden brown. Using a slotted spoon, scoop out the shallot and garlic, draining off the grease.
In a large bowl, combine the potatoes, bacon, shallot and garlic. In a separate bowl, whisk together the remaining ingredients; pour over the potatoes and toss to coat. Refrigerate until ready to serve.
Yields 6 servings.
Recipe from Curly Girl Kitchen