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Prep 25min
Total25min
Servings12
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Ingredients
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
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Steps
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.
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Serve with grilled turkey or chicken brats or another sausage for an easy summer meal.
Round, red, waxy potatoes work best in this salad; they'll keep their shape and remain firm when mixed.
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