It might seem a bit unusual to make a French-style potato salad for an American holiday, but I wanted a salad with colors that would shine through the dressing. I chose to roast the potatoes to retain their color (as a purple potato turns gray when boiled). The oil and vinegar dressing, far from creamy and heavy, is bright and acidic, pairing beautifully with the richness of the bacon in the salad, making it a great counterpoint to grilled meats and barbecue. It's best made a day ahead so that the flavors have time to mellow; allow it to come up to room temperature before serving. 4 servings
6 ounces each purple, red, and white potatoes, scrubbed and cut into 1" pieces
1/4 pound bacon
1/4 cup finely-minced shallots
3 Tablespoons olive oil
Freshly ground black pepper, to taste
3 Tablespoons red wine vinegar
1/4 cup chopped red onion
1/2 cup chopped fresh flat-leaf parsley
Place the potatoes in a large bowl and set aside. Preheat the oven to 425-degrees.
Chop the bacon and saute in a small skillet over medium-low heat until the fat has rendered out and the bacon is crisp. Remove the bacon and set aside.
Add the shallots and olive oil to the skillet and stir to combine. Pour over the potatoes in the bowl and toss until well combined and the potatoes are coated with the fat. Spread onto a rimmed baking sheet that has been coated with non-stick spray. Sprinkle liberally with kosher salt and black pepper. Roast for 20 minutes, turn the potatoes over with a spatula and return to the oven to roast for 5-10 more minutes, or until tender.
Place the roasted potatoes in a bowl, drizzle the vinegar over the potatoes and toss well. Allow to cool to room temperature, then stir in the red onion and parsley, tasting and adjusting the salt and pepper. Cover and refrigerate for several hours to allow the flavors to marry. Remove from the refrigerate an hour or two before serving to allow to come up to room temperature. Taste and adjust the salt and pepper, adding more oil if it seems dry, more vinegar if it needs more acid.