Bacon, Sun-Dried Tomtato And Basil Potato Salad

• 2 lbs potatoes
• 2 None cloves garlic, crushed
• 2 tbsp vegetable or olive oil
• 3 None slices day-old white bread
• 7 oz bacon
• 1/2 cup sun-dried tomato tapenade
• 1/2 cup sour cream
• 1 tbsp basil leaves

1. Place potatoes in a large pot and cover with cold water. Bring to a boil. Boil for 12 mins or until tender. Drain. Cool.
2. Meanwhile, preheat oven to 350u0b0F. Place garlic and oil in a bowl and stir to combine. Brush bread with oil mixture. Place on a baking tray. Place bacon on a separate baking tray. Bake bread and bacon for 15 mins or until golden and crisp. Coarsely chop bread and bacon.
3. Cut potatoes into quarters. Place in a bowl. Mix tapenade and sour cream together in a bowl. Add tapenade mixture to potatoes and toss to combine. Sprinkle with bacon, croutons and basil. Serve.

potatoes, garlic, vegetable, white bread, bacon, tapenade, sour cream, basil

Taken from recipes-plus.com/api/v2.0/recipes/20864 (may not work)