1 bag of baby potatoes
4 slices of apple wood bacon, chopped
2 tablespoons red wine vinegar
4 hard- boiled large eggs
Parsley and Rosemary, chopped
1 tablespoon of red wine vinegar
Kosher salt and freshly ground pepper
- Put the potatoes in a medium pot and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 20 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 10 minutes. Remove bacon and leave the drippings in the pan.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then simmer for 10 minutes. Drain and cool with ice water then peel and chop in quarters.
- Drain the potatoes and transfer to a baking sheet and let cool 6 to 8 minutes. In the pan with the bacon drippings add chopped parsley, rosemary, minced garlic, red wine vinegar, and salt and pepper to taste. Cut the potatoes in quarters and transfer to the pan. Mix slowly and add the bacon and hard-cooked eggs. Serve at room temperature.