ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bacon-Olive Potato Salad

Photo: Leo Gong; Styling: Karen Shinto
Yield Makes 6 to 8 servings
This warm potato salad, with briny olives and capers, goes well with grilled chicken or pork. If you're a fan of capers, add more of them. Prep and Cook Time: 30 minutes. Notes: The salad can be held at room temperature for up to an hour. Avoid reheating if possible.

Ingredients

  • 2 pounds red-skinned potatoes
  • 1 tablespoon salt
  • 1/2 pound thick-cut bacon, chopped
  • 1/4 cup cider vinegar
  • 2/3 cup pitted green olives
  • 2/3 cup kalamata olives
  • 4 large shallots
  • 3 tablespoons brined capers
  • 2 tablespoons chopped flat-leaf parsley

Nutrition Information

  • calories 270
  • caloriesfromfat 60 %
  • protein 4.8 g
  • fat 18 g
  • satfat 6.3 g
  • carbohydrate 21 g
  • fiber 2.3 g
  • sodium 725 mg
  • cholesterol 19 mg

How to Make It

  1. Rinse and scrub potatoes; halve lengthwise and cut into 1/4-in. slices. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes. Drain potatoes and put in a large bowl.

  2. Meanwhile, in a large frying pan (not nonstick) over medium-high heat, cook bacon until brown and crisp. Add vinegar and, using a wooden spoon, scrape up any browned bits on the bottom of the pan. Keep warm over low heat.

  3. In a food processor, pulse olives, shallots, and capers until chopped. Add bacon to olive mixture, stir, and pour over potatoes. Add parsley and toss to combine. Serve warm or at room temperature.

  4. Note: Nutritional analysis is per serving.