Rating: 4 stars 4.2
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This Spanish-style potato salad is tossed with apple, olives, onion and bacon. If you prefer, you can substitute diced ham for the bacon.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
15 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

Nutrition Facts

379 calories; protein 16.6g; carbohydrates 25.2g; fat 23.7g; cholesterol 41.7mg; sodium 965.2mg. Full Nutrition
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