Potato Salad with Capers, Olives and Bacon


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Add a little something to that ordinary potato salad with this great tasting recipe.

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  • 2 lbs. large potatoes
  • 1/4 C. white balsamic vinegar
  • 5 Tbs. olive oil
  • 2 Tbs. chopped Italian parsley
  • 2 Tbs. capers, drained
  • 1 small can sliced black olives
  • 3 garlic cloves, finely chopped
  • 6 slices bacon, diced, fried and drained well
  • Kosher salt and freshly ground black pepper

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Boil the potatoes in their skins in a large pan for 20 minutes or until just tender. Remove from the pan using a slotted spoon and place them in a separate bowl. 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. Mix together the vinegar and oil, season to taste with salt and pepper, and add the parsley, capers, olives, and garlic. Toss carefully to combine and then pour over the potato chunks. Sprinkle the bacon pieces on top of the salad. Cover with as cloth and leave the salad to settle for 30 minutes or so before serving to allow the flavors to penetrate.

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