1 kg. potatoes,
8 strips of bacon,
2 tablespoons chopped shallots,
2 tablespoons chopped scallions,
1 teaspoon chopped fresh dill,
1/2 teaspoon coarsely ground black pepper,
4 tablespoons vegetable oil,
2 tablespoons white wine vinegar,
1 tablespoon chopped parsley,
salt to taste.
Recipe: Get medium sized new potatoes and boil them. Peel the skin and cut them to 1-inch chunks. Put the diced potatoes in a mixing bowl. Roast the bacon and slice it thinly. Add it to the still warm potatoes. Add the remaining ingredients for the dressing and toss. Add a touch of hot sauce to the warm potato and bacon salad, if you would like to spice it up a bit (optional). Serve immediately. The potato salad can be refrigerated and stored for a few days if necessary, then either consumed cold or reheated.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.