Betsi's Terrific Bacon Potato Salad
7 large red potatoes (12 small red potatoes)
1 tsp. salt
1/2 lb bacon
1/4 c. fresh chopped parsley
1/4 c. finely diced shallots
1 medium red bell pepper, finely diced
2 tbsp. white wine vinegar
1 c. mayonnaise
1 tsp. oregano
salt and fresh cracked pepper to taste
Clean and slice potatoes into 1/8" thick segments. If using large potatoes, I like to cut these in half. Put in stock pot and cover with cold water. Bring to boil and boil for 15 minutes. Remove immediately and drain in strainer. Set aside to cool.
Fry bacon in skillet until crisp but still tender. Save 1 tbsp. of bacon grease aside. Saute parsley, shallots and bell pepper in remaining grease in skillet until tender.
Pour reserved, hot bacon grease into small bowl with vinegar. It's very important that you use white wine vinegar, instead of just white vinegar. The taste is so different in my opinion. Add mayo and oregano and mix together.
In a large bowl combine potatoes with shallot and pepper mix. Crumble bacon over mix. Cover with mayo mix and stir together adding salt to taste and fresh cracked pepper if desired.