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Potato Salad with Bacon and Capers
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Basic potato salad gets an upgrade — adding fresh green herbs, salty, smoky bacon and briny capers creates unexpected bursts of flavor in this usually bland side dish.  
serves 6


2-1/4 pounds small red potatoes, scrubbed
1 teaspoon salt
Freshly ground black pepper
3 tablespoons olive oil
2-1/2 tablespoons tarragon or balsamic vinegar
3 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, chopped
6 scallions, thinly sliced
4 slices bacon, cooked and diced
1-1/2 tablespoon capers, rinsed

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Potato Salad with Bacon and Capers
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. In a large pot over high heat, bring to a boil potatoes, salt and enough water to cover by 2 inches. Cook until potatoes are tender and easily pierced with a sharp knife, about 20 minutes. Drain and let cool. Slice potatoes crosswise into 1/2-inch-thick rounds and transfer to a serving platter.
2. In a small bowl, mix oil, vinegar, herbs, scallions, bacon 
and capers. Pour over potatoes and toss. Season with 
salt and pepper. Pine nuts make an interesting optional garnish.

Per serving: 275 calories, 9g fat, 2g sat fat, 32g carbohydrates, 5g protein, 101mg sodium, 3g fiber

Recipe adapted from Country Living Magazine

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