TANGY POTATO SALAD - NewsChannel5.com | Nashville News, Weather & Sports



Kroger / Ann Cox

2 ½ lbs new potatoes or red potatoes, scrubbed, cut into 1-2" pieces and cooked (leave peelings on potatoes)
1-2 cloves garlic, minced
¼ c red wine vinegar
½ c canola oil
½ c chopped red onion
¾ c shredded Parmesan cheese
2 T capers
2 T fresh snipped rosemary
Salt and pepper to taste
6 slices bacon, cooked crisp and crumbled

Drain potatoes after cooking and place in a large bowl.  In a small bowl add garlic and red wine vinegar. With a wire whisk slowly add oil and beat.  Stir in red onion.  Pour mixture over potatoes and toss.  Add Parmesan cheese, capers and rosemary. Stir to mix.  Season with salt and pepper to taste.  Place in serving bowl and sprinkle with bacon. Serve warm or chilled.

Yields 6-8 servings

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