Potato Salad with Olives and Bacon

Briny olives and feta cheese make this potato salad our new favorite.

Potato Salad with Olives and Bacon
Yield: 6 to 8 servings
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  1. 2 pounds baby Yukon gold potatoes, halved
  2. 2 tablespoons olive oil
  3. 3 1/2 teaspoons kosher salt, divided
  4. 3/4 teaspoon ground black pepper, divided
  5. 8 slices cooked bacon, chopped
  6. 1/2 cup sliced green onion
  7. 1/2 cup pitted kalamata olives, halved
  8. 1/4 cup crumbled feta cheese
  9. 2 tablespoons apple cider vinegar
  10. 2 tablespoons whole-grain mustard
  11. 1 tablespoon chopped fresh tarragon
  12. 1 1/2 teaspoons sugar
  1. Preheat oven to 425°.
  2. On a large rimmed baking sheet, toss potato with olive oil, 21⁄2 teaspoons salt, and 1⁄2 teaspoon pepper.
  3. Bake until golden brown and cooked through, approximately 35 minutes. Let cool completely.
  4. In a large bowl, stir together potato, bacon, onion, olives, feta, vinegar, mustard, tarragon, sugar, and remaining 1 teaspoon salt and 1⁄4 teaspoon pepper. Serve immediately, or cover, and refrigerate up to 3 days.
Taste of the South https://www.tasteofthesouthmagazine.com/


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