Spanish Potato Salad

Potatoes are cooked, then cut into spears and tossed with a garlic infused vinegar and oil dressing. When chilled, the potatoes are topped with chopped and diced apples, bacon, olives and red onion.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 379 Calories

Ingredients

• 1 small apple
• ½ teaspoon ground black pepper
• salt to taste
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• ⅓ cup white wine vinegar
• ¼ cup diced red onion
• 1 ½ pounds potatoes
• 8 slices bacon, cooked and crumbled
• 1 (2 ounce) can chopped black olives

Recipe Instructions

Step 1

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish.

Step 2

Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.

Step 3

Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter.

Step 4

Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.