When talking potato salads, there two camps, those who love a creamy style and those who prefer a tangy one. This Potato Salad with Bacon and Capers fits into the tangy category and is great for any outdoor party.
Prep: 15 mins
Cook: 25 mins
Yields: 6 Servings
Ingredients
2¼ pounds small red potatoes
salt
Freshly ground pepper
3 tablespoons olive oil
2½ tablespoons tarragon vinegar
3 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, chopped
6 scallions, sliced
4 slices cooked bacon, chopped
1½ tablespoons capers
Directions
1In a large pot over high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 2 inches to a boil. Cook until potatoes are tender and easily pierced with a sharp knife, about 25 minutes. Drain and let cool. Slice potatoes crosswise into ½-inch-thick rounds and transfer to a serving platter.
2In a small bowl, mix oil, vinegar, herbs, scallions, bacon, and capers. Pour over potatoes and toss. Season with salt and pepper.