“This Spanish-style potato salad is tossed with apple, olives, onion and bacon. If you prefer, you can substitute diced ham for the bacon.” - by CHRISTYJ
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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
Amount Per Serving (6 total)
- Calories
- 379 cal
- 19%
- Fat
- 23.7 g
- 37%
- Carbs
- 25.2 g
- 8%
Based on a 2,000 calorie diet
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