1 tsp vegetable oil
4 slices slab bacon, cut into small dice
3 fresh shallots, finely chopped
1/3 cup cider vinegar
1/4 cup chopped fresh flat-leaf parsley
1/4 tsp dry mustard powder
1/2 cup prepared chicken bouillon or broth
8 Yukon Gold potatoes, peeled and cut into large chunks
1/3 cup vegetable oil
In a medium sauté pan, add 1 teaspoon vegetable oil and cook bacon over medium heat until soft. Add shallots and cook until transparent.
Remove pan from heat; stir in vinegar. Add parsley, mustard powder, chicken bouillon, and sea salt and freshly ground whole black peppercorns to taste.
Boil potatoes until done but firm; drain. Add vinegar mixture to warm potatoes in a large bowl. Toss well and allow to rest for 5 minutes.
Add 1/3 cup vegetable oil and mix well again. Adjust seasoning; serve at room temperature.courtesy of Chef Faith Alahverdian, Executive Chef Shoprite Culinary Workshop