SPANISH POTATO SALAD

SPANISH POTATO SALAD
"Potatoes are cooked, then cut into spears and tossed with a garlic infused vinegar and oil dressing. When chilled, the potatoes are topped with chipped and sliced apples, bacon, olives and red onion."

3 lbs. potatoes
16 slices bacon, cooked and crumbled
2 small apples
2 (2-oz.) cans chopped black olives
½ cup diced red onion
2/3 cup white wine vinegar
¼ cup and two Tbsp. olive oil
4 cloves garlic, minced
salt to taste
1 tsp. black pepper

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 a 9-x-13-inch baking dish

Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve one Tbsp. and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.

Remove potatoes from the refrigerator and bring to room temperature. Arrange potato spears on a serving plate.

Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onions.

Spoon over potatoes and serve.

Yield: 12 servings.