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Bacon-Olive Potato Salad

Bacon-Olive Potato Salad
Bacon-Olive Potato Salad is a gluten free, dairy free, and whole 30 side dish. This recipe serves 8. One portion of this dish contains about 6g of protein, 15g of fat, and a total of 242 calories. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have red-skinned potatoes, cider vinegar, shallots, and a few other ingredients on hand, you can make it.

Instructions

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.
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PotatoPotato
WaterWater
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PotPot
2
Add salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes.
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PotatoPotato
SaltSalt
3
Drain potatoes and put in a large bowl.
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PotatoPotato
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BowlBowl
4
Meanwhile, in a large frying pan (not nonstick) over medium-high heat, cook bacon until brown and crisp.
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BaconBacon
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Frying PanFrying Pan
5
Add vinegar and, using a wooden spoon, scrape up any browned bits on the bottom of the pan. Keep warm over low heat.
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VinegarVinegar
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Wooden SpoonWooden Spoon
Frying PanFrying Pan
6
In a food processor, pulse olives, shallots, and capers until chopped.
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ShallotShallot
CapersCapers
OlivesOlives
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Food ProcessorFood Processor
7
Add bacon to olive mixture, stir, and pour over potatoes.
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PotatoPotato
BaconBacon
OlivesOlives
8
Add parsley and toss to combine.
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ParsleyParsley
9
Serve warm or at room temperature.
DifficultyHard
Ready In45 m.
Servings8
Health Score3
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesSalad
Occasions4th Of JulySummer
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