Spanish Potato Salad

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

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.

Per Serving: 379 calories; protein 16.6g; carbohydrates 25.2g; fat 23.7g; cholesterol 41.7mg; sodium 965.2mg.

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