CHEDDAR BACON RANCH POTATO SALAD
Such an easy flavorful potato salad recipe! Just cook potatoes in boiling water, drain and toss with ranch, cheese and green onions. A new summertime staple!
Provided by Jaclyn
Categories Side Dish
Time 45m
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water: Add potatoes to a pot. Add enough water to cover potatoes by about 2-inches. Bring to a boil over medium-high heat then reduce heat to medium and allow to boil until potatoes are fully tender, about 10 minutes.
- Drain potatoes: Carefully pour potatoes into a colander to drain. Set aside to cool (to speed cool them run them under cold water until cool).
- Toss potatoes with dressing, and mix-ins: Pour cooled potatoes into a large mixing bowl. Add in ranch, cheddar, bacon and green onions, toss to coat.
- Season as desired: season with salt and pepper to taste. Serve or cover and chill up to 1 day (if you like the bacon crispy wait to add it until ready to serve).
Nutrition Facts : Calories 373 kcal, Carbohydrate 26 g, Protein 5 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 533 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BACON-AND-EGG POTATO SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
- Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
CHEESY POTATO SALAD
This is a different type of potato salad, made with Cheddar cheese, bacon, green onions and sour cream, It's not your grandma's potato salad!
Provided by KENNEDY5976
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 46.5 g, Cholesterol 48.8 mg, Fat 30.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 12.2 g, Sodium 313.7 mg, Sugar 10.8 g
BACON AND CHEDDAR POTATO SALAD
I love potato salad, and I love cheese and bacon -- this is a combination of all of them. Can serve at room temperature or chilled (I like it chilled best!). Time does not include chilling time if you choose to go that route.
Provided by iewe7726
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 4-quart saucepan, cover potatoes with water and bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until potatoes are tender; drain and cool slightly.
- While potatoes are cooking, combine remaining ingredients in a large bowl. Add potatoes and toss to coat. Season, if desired, with salt and ground black pepper.
Nutrition Facts : Calories 389.4, Fat 24.5, SaturatedFat 7.7, Cholesterol 37.9, Sodium 515.4, Carbohydrate 34.6, Fiber 2.8, Sugar 4.8, Protein 9.5
CHEDDAR AND BACON POTATO SALAD
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place potatoes and 1/4 cup water in a microwaveable bowl. Cover; microwave on HIGH heat 10 to 12 minutes, until potatoes are tender. Cool.
- Mix mayonnaise, sour cream, chives, garlic salt, and pepper in a large serving bowl until well blended.
- Gently stir potatoes into dressing until well coated. Sprinkle with cheese, bacon, and red onion; cover and refrigerate until ready to serve. Stir toppings in just before serving.
TEENA'S BACON AND CHEDDAR POTATOES
Yummy potato side dish. Goes well with chicken, beef, all the usual suspects. Perfect for Thanksgiving, too!
Provided by LAGIRL
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to pot and roughly mash them with 1/4 cup butter.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove all but 1 teaspoon of bacon drippings from the skillet. Drain the bacon slices on a paper towel-lined plate, and allow to cool. Crumble the bacon and set aside.
- Place chopped onion in the skillet and cook and stir over medium-low heat until the onion has softened and turned translucent, about 5 minutes. Scrape onion out of the skillet over the potatoes.
- Stir reserved bacon, cottage cheese, green onion, 1/2 cup of shredded Cheddar cheese, salt, and pepper into the potato mixture and mix lightly to combine. Spoon into the prepared baking dish, dot with 2 tablespoons of butter, and sprinkle with 1/4 cup of Cheddar cheese. Garnish top with paprika for color, and bake, uncovered, in oven for 30 minutes, until the top begins to brown and the cheese is melted and bubbling.
Nutrition Facts : Calories 429.4 calories, Carbohydrate 46.9 g, Cholesterol 56.1 mg, Fat 20.7 g, Fiber 6.2 g, Protein 15.9 g, SaturatedFat 12.2 g, Sodium 469 mg, Sugar 3.1 g
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- Scrub potatoes well and place in a large pot. Cover with water and bring to a boil on the stove. Reduce to heat to a medium and continue to cook for approximately 15-20 minutes or until potatoes are tender. Drain potatoes immediately and remove from pot. Allow the potatoes to cool completely.
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- Place potatoes in a large pot with enough cool water to cover by 1 to 2 inches. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat and simmer for 8-12 minutes (depending on how large of a cut you're using), until potatoes are fork tender, but not falling apart. Drain well and cool to just slightly warm or room temperature. (You don't want to melt the cheese when you assemble the salad.)
- Make the dressing by whisking together mayonnaise, sour cream, vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic powder in a large bowl. Add scallions, parsley, and about 3/4 of the crumbled bacon (reserving the rest for garnish), and stir to combine. Refrigerate until ready to use.
- Add the potatoes to the dressing, gently tossing to coat. (Don't worry if the salad looks a little "saucy" at this point; it thickens as it chills.) Fold in cheddar and season to taste with additional salt and pepper.
- Cover and refrigerate until well-chilled, at least 2 hours. Serve, garnished with remaining bacon, additional sliced scallions, and cheddar.
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