Mediterranean Potato Salad

 

1 1/2

lb medium red potatoes, cut in half

3

slices bacon

3/4

cup red or yellow grape tomatoes

1/4

cup chopped onion

1/4

cup sliced ripe olives

1/2

cup fat-free Italian dressing

1

tablespoon cider vinegar

1

tablespoon chopped fresh Italian parsley, if desired

• 1 In 3-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until tender; drain. Cool slightly. Cut potatoes into 3/4-inch cubes; place in large bowl.
• 2 Meanwhile, line microwavable plate with microwavable paper towel. Place bacon on paper towel; top with another microwavable paper towel. Microwave on High 2 to 3 minutes or until bacon is crisp. Crumble bacon.
• 3 Stir bacon, tomatoes, onion and olives into warm cubed potatoes. In small bowl, mix dressing and vinegar; pour over potato mixture, stirring gently to coat vegetables. Sprinkle with parsley. Serve warm or cool.