SPANISH POTATO

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 chopped and diced apples, bacon,
olives and red onions."

1-1/2 lbs. potatoes
8 slices bacon, cooked and crumbled
1 small apple
1 (2-oz) can chopped black olives
¼ cup diced red onion
1/3 cup white wine vinegar
3 tbsp. olive oil
2 cloves garlic, minced
½ tsp ground 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 1 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 serving platter.

Core apple and finely chop; add to reserve marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.

Yield: 6 servings.