Recipe by CHRISTYJ
"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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1 1/2 pounds
bacon, cooked and crumbled
1 (2 ounce) can
chopped black olives
diced red onion
white wine vinegar
salt to taste
ground black pepper
wonderful! the vinegar truly brings out the flavour of this delicious salad. and the rest of the ingredients just go so well together
Looking for some type of potato to go with grilled hamburgers, I found this recipe in my recipe box. Not sure what makes “Spanish” potato salad, but it was good and different. I used Yukon Gold potatoes and omitted the chopped black olives in the dish. This salad does need to marinate for a while. The longer the potatoes sit in the dressing the more flavor it has. I mixed this up in the morning, refrigerated it all day and let come to room temp for about an hour. My family liked the dish, but wasn’t crazy about it at room temp. They did enjoy it much better when I heated the leftovers in the toaster oven and served it as a hot side dish.
The salad was good but not great so I gave it 4 stars. Not sure if I would try this again.
This was very good. Similar to my mom's German Potato salad. I left out the black olives but I will try them next time. I'm thinking kalamata would be best.
Great potluck dish. Doesn't need the bacon. I recommend cutting the potatoes into 1" cubes and then boiling--easier to cook and eat. I let them marinade overnight then added the olives, apple and onion the next day and served at room temperature.
Served this with Bilbao Style Red Snapper from epicurious.com and sauteed garlic spinach. Guests raved!
This was good and I would make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Spanish Potato Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 214
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