Add a little something to that ordinary potato salad! This potato salad with bacon recipe includes capers and olives to give it a slightly bitter and salty flavor. It’s also much healthier than other mayo-laden potato salads so it’s definitely worth a try.
How To Make Potato Salad with Capers, Olives and Bacon
Ingredients
- 2 lb potatoes, large
- 1/4 cup white balsamic vinegar
- 5 tbsp olive oil
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- 2 tbsp Italian parsley, chopped
- 2 tbsp capers, drained
- 1 can black olives, sliced, small can
- 3 garlic cloves, finely chopped
- 6 slices bacon, diced, fried and drained well
Instructions
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Boil the potatoes in their skins in a large pan for 20 minutes or until just tender.
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Remove from the pan using a slotted spoon and place them in a separate bowl to cool.
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When the potatoes are cool enough to handle, peel off the skins. Cut the peeled potatoes into even chunks and place in a large, flat serving dish.
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Mix together the vinegar and oil. Season to taste with salt and pepper.
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Add the parsley, capers, olives, and garlic. Toss carefully to combine and then pour over the potato chunks.
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Sprinkle the bacon pieces on top of the salad.
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Cover with a cloth and leave the salad to settle for 30 minutes or so before serving to allow the flavors to deepen further.
Nutrition
- Sugar: 3g
- :
- Calcium: 57mg
- Calories: 363kcal
- Carbohydrates: 31g
- Cholesterol: 8mg
- Fat: 25g
- Fiber: 6g
- Iron: 2mg
- Potassium: 723mg
- Protein: 7g
- Saturated Fat: 4g
- Sodium: 1241mg
- Vitamin A: 362IU
- Vitamin C: 32mg
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