Herb Vinaigrette and Roasted Red Potato Salad

• 2-1/2 pounds red potatoes, cut in eighths
• 2 tbsp (30 ml) olive oil
• 1/4 cup (60 ml) fresh lemon juice
• 4 garlic cloves, finely minced
• 1 tsp (5 ml) shallots, minced
• 1/2 cup (125 ml) fresh basil, chopped
• 1 tbsp (15 ml) Dijon mustard
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) fresh ground black pepper
• 2/3 cup (150 ml) extra virgin olive oil
• 1/2 medium red onion, sliced very thin
• 1/4 cup (60 ml) fresh Parmesan cheese, grated
• 4 thick sliced bacon, cooked crisp and crumbled

1. Preheat the oven to 450 degrees (225 C.).
2. Line a jelly roll pan, (an 11x16x1-inch pan), with aluminum foil, set aside.
3. Place the cut potatoes in a plastic bag, or in a large mixing bowl and coat them with the olive oil and then place them in a single layer on a foil-lined jellyroll pan.
4. Put the pan in the oven and roast the potatoes at 450 degrees (225 C.), stirring/turning occasionally, for about 20 to 25 minutes or until tender and golden in color.
5. After the potatoes are done, take them out of the oven and let them sit to just cool as you make the vinaigrette dressing for them.
6. In a large bowl, whisk together the lemon juice, garlic, shallots, basil, Dijon mustard, salt and black pepper.
7. Then, in a slow steady stream add and whisk in the 2/3 cup (150 ml) of extra virgin olive to blend and "emulsify" the vinaigrette dressing.
8. Gently toss the now warm, not hot potatoes, the onions, and Parmesan cheese together with the vinaigrette to coat them thoroughly.
9. Place the potatoes in a pretty serving bowl and sprinkle the top with the crisp crumbled bacon.
10. Serve at room temperature.

red potatoes, olive oil, lemon juice, garlic, shallots, fresh basil, mustard, salt, fresh ground black pepper, extra virgin olive oil, red onion, parmesan cheese, bacon

Taken from online-cookbook.com/goto/cook/rpage/001508 (may not work)