Tangy Potato Salad

Ingredients

1 1/2 pounds red potatoes, scrubbed, cut into quarters
1/2 pound bacon, chopped
3/4 cup chopped shallots
5 tablespoons each: red wine vinegar, fresh lemon juice, olive oil
1/2 cup chopped red onion
1/4 cup capers, drained
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley


Method

1. Heat 2 quarts water to boil in large saucepan. Drop in potatoes and bring
back to a boil. Cook until tender but still firm, about 8 to 10 minutes. Drain.
Rinse under cold water to stop cooking. Set aside.

2. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to
paper towel. Set aside.

3. Add shallots to same pan and cook in bacon fat until limp. Remove. Toss
with cooked potatoes.

4. Pour vinegar, lemon juice, olive oil and 1 tablespoon of reserved bacon fat
over still warm potatoes. Toss gently to mix. Add onions, capers, salt and
pepper. Toss to mix; cover. Refrigerate 2 to 3 hours or overnight.

5. Let stand to room temperature. Add dill, parsley and reserved cooked
bacon. Toss and serve.