Warm potato salad with bacon and shallots
2 1/2 lbs of yukon gold potatoes
2 slices of bacon
2 large shallots, peeled and diced
1/4 C white wine vinegar
2 T water
3 T white sugar
1 t salt
few grinds from the pepper mill
1 t dried parsley
Boil potatoes whole until easily pierced with a fork, about 20 minutes
Drain and let cool until you can handle them, then peel and cube
Cook bacon in a skillet until brown and crisp, about 10 minutes
Remove bacon from pan and add shallots, cook for a few minutes until they soften
Add vinegar, water, sugar, salt and pepper to the pan
Add potatoes and crumbled bacon to the pan
Mix thoroughly