How to make it

  • Boil potatoes till fork-tender, drain them, cut them into bite-sized pieces, and
  • put them in a large bowl. Fry the bacon till crisp, and reserve. Pour out all but about 3 tablespoons of the bacon fat & saute the shallots in the fat very slowly, till soft. Pour the shallots & the bacon fat over the hot potatoes; add the oil, vinegar, parsley, onion, celery, and the crumbled bacon. Toss very gently, but thoroughly. Salt and pepper to taste. Serve at room temperature. Cover and refrigerate leftovers.

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