Bacon-Olive Potato Salad

Bacon-Olive Potato Salad

MAKES 6 to 8 servings
TIME 30 minutes

Ingredients

2 lbs. red-skinned potatoes
1 tbsp. salt
1/2 lb. thick-cut bacon, chopped
1/4 cup cider vinegar
2/3 cup each pitted green olives and kalamata olives
4 large shallots
3 tbsp. brined capers
2 tbsp. chopped flat-leaf parsley

Directions

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.

PER SERVING 270 Cal., 60% (162 cal.) from fat; 4.8 g protein; 18 g fat (6.3 g sat.); 21 g carbo (2.3 g fiber); 725 mg sodium; 19 mg chol.

Serve With Eos Reserve Cabernet Sauvignon 2005