Ingredients
2 lb potatoes, large
1/4 cup white balsamic vinegar
5 tbsp olive oil
Kosher salt, to taste
Black pepper, freshly ground, to taste
2 tbsp Italian parsley, chopped
2 tbsp capers, drained
1 can black olives, sliced, small can
3 garlic cloves, finely chopped
6 slices bacon, diced, fried and drained well
Preparation
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 to cool.
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.
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 a cloth and leave the salad to settle for 30 minutes or so before serving to allow the flavors to deepen further.
