Spanish Potato Salad Recipe

Name: Spanish Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds potatoes; 8 slices bacon, cooked and crumbled; 1 small apple; 1 (2 ounce) can chopped black olives; 1/4 cup diced red onion; 1/3 cup white wine vinegar; 3 tablespoons olive oil; 2 cloves garlic, minced; salt to taste; 1/2 teaspoon ground black pepper

Servings: persons

1 1/2 pounds potatoes
8 slices bacon, cooked and crumbled
1 small apple
1 (2 ounce) can chopped black olives
1/4 cup diced red onion
1/3 cup white wine vinegar
3 tablespoons olive oil
2 cloves garlic, minced
salt to taste
1/2 teaspoon ground black pepper

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.
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.
3
Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter.
4
Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds potatoes, 8 slices bacon, cooked and crumbled, 1 small apple, 1 (2 ounce) can chopped black olives, and more.

Yes, Spanish Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spanish Potato Salad

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