POTATO SALAD WITH BACON
My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 216 calories, Fat 14g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 363mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
POTATO SALAD WITH SOUR CREAM AND BACON
Mom always added sour cream, bacon and bacon drippings to her potato salad and folks loved it. I've dressed it up a little, adding celery, different spices and more eggs than she did. Mom, of course, never measured. In order to post I measured all the ingredients and must say I have given mom a run for her money. Hope you enjoy.
Provided by Suzie
Categories Potluck
Time 2h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Boil potatoes with skins on until almost fork tender yet somewhat firm. Drain, cool, and cut into small chunks. Set aside.
- Hard boil eggs; cool. Chop nine; leave one whole. Set aside.
- Fry bacon until crisp; drain on paper towel; crumble and set aside.
- In large bowl add potatoes, chopped eggs, bacon, celery, onion, and bacon drippings.
- Add sour cream, mayonnaise, and spices.
- Gently fold mixture together being careful not to mash potatoes.
- Top with one sliced egg and sprinkle with paprika. Cover tightly and refrigerate.
- NOTE: Prep time includes cooking time.
BACON AND SOUR CREAM POTATO SALAD
This is an amazing potato salad recipe my mom gave me. I don't usually like potato salad but I LOVE this one. It's the only one I'll eat.
Provided by rebecca684
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggs in half and remove yolks. In a small bowl, mash yolks and blend with.
- mayonnaise, sour cream, and mustard.
- In a separate bowl, chop egg whites. Combine with bacon, onion, celery, potatoes and salad dressing.
- Fold in mayonnaise mixture and season with salt to taste. Chill in refrigerator.
Nutrition Facts : Calories 410.3, Fat 29.2, SaturatedFat 9, Cholesterol 128.8, Sodium 557.7, Carbohydrate 28.3, Fiber 2.5, Sugar 5.1, Protein 9.7
BACON RANCH SOUR CREAM POTATO SALAD RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 8
Steps:
- Place the potatoes and garlic in a pot of cold water. Bring to a boil over medium-high heat. Boil for 10 to 15 minutes or until the potatoes are just done (test them by piercing a chunk with a bamboo skewer). Drain the potatoes, rinse with cold water to cool, and drain again. Refrigerate the potatoes until completely chilled. Combine the sour cream, mayonnaise and Ranch mix. Toss the chilled potatoes with 2 tablespoons of sour cream mixture at a time, until potatoes are just coated. Fold in the chives and bacon, then season with salt & pepper to taste. Chill until ready to serve, adding additional dressing to taste as needed just before serving.
BACON POTATO SALAD WITH RANCH AND SOUR CREAM
This is a delicious variation on potato salad. I found this recipe on the internet after I had it at an event catered by Backyard Burger. I don't know if this is the exact recipe they use but it is very similar. I serve the crumbled bacon separately so the vegetarians in our family can still enjoy.
Provided by PsychoCasseroleStep
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix potatoes, mayonnaise, sour cream, bacon, green onions, eggs, celery, and dressing mix. Add equal parts of more mayo and sour cream if not moist enough. Put in bowl, chill. Top with bleu cheese and black olives. (They can be optional).
- This recipe also makes a great chicken or turkey salad, substitute the potatoes with the meat, and add some chopped pecans or almonds.
Nutrition Facts : Calories 501.3, Fat 28.7, SaturatedFat 9.1, Cholesterol 41.9, Sodium 524.1, Carbohydrate 53.8, Fiber 5.1, Sugar 6.8, Protein 9.7
BACON, SOUR CREAM, POTATO MANICOTTI WITH GORGONZOLA SAUCE
This was something I put together after going to 240 Union in Denver and having a potato manicotti as a side dish. I made my favorite mashed potatoes and my favorite pasta and a great sauce that really pulls the flavors from the filling. use this as a side for a Chicken dish.
Provided by ChefBill
Categories Manicotti
Time 2h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer, stand or hand, Baking dish, Pot for potato boiling, Pan for sauce.
- Preheat oven to 350°F.
- Filling:Put whole potatoes in water and boil until tender.
- Drain and cut in half.
- Put in ricer one at a time and squeeze through into mixing bowl.
- Remove skin from ricer and finish the rest of the potatoes.
- Add 1/4 stick of butter, salt (1 teaspoon to start) and pepper (a few turns of the pepper mill to your liking), add reserved bacon and 1/4 cup sour cream.
- Mix until combined.
- Add baking powder and 1/2 of the milk and mix for another minute, adding more milk if needed to make the consistency to your liking.
- They should be creamy but not soupy.
- Pour into a baking dish and put in 350°F oven for about 20 minutes.
- The baking powder will give the potato a fluffy texture and baking it again will help incorporate all the flavors.
- Pasta: Using a stand mixer with a dough hook works best, but if you do not have one of these, make your pasta in a food processor or the old fashion way, by hand.
- I will use the stand mixer method for this recipe: place all ingredients for pasta in bowl and mix to incorporate, stopping several times to scrape down bowl. The hook will eventually make a ball out of the pasta.
- Pull the pasta dough out of the bowl and knead it until it is incorporated well.
- Cut into 4-6 pieces and wrap in plastic wrap tightly and put in the fridge to rest for about 20 minutes.
- Put a 4-quart pan on the stove with water.
- When water boils, add pinch of salt (adding salt after boil prevents salt damage to bottom of pan).
- Pull pasta from fridge and set the rollers on your pasta machine to widest setting and roll until you get nice pliable dough to work with, then start to flatten the pasta into sheets.
- Lay sheets on the work table and cut them into 4 inch square (or a 6x4 inch depending on the size you want).
- When water is boiling, put pasta in water cooking for about 4-5 minutes (fresh pasta cooks fast).
- If you need to do this in batches, use tongs to carefully pull out the pasta and set it in a colander, rinsing with cold water to stop the cooking process.
- Add a bit of olive oil after to prevent sticking.
- Putting together the manicotti:.
- Take pasta squares to the work station and lay them out to prepare for filling.
- Add enough potato to the pasta to make a nice roll with minimal overlap.
- Place manicotti in baking dish carefully, allowing space between them so they do not stick together.
- Put in the 350°F oven for about 10 minutes (about the time it takes to make the sauce).
- All things up to this point can be made ahead of time and frozen or put in the fridge ready to go.
- Sauce: Heat cream slowly and add Gorgonzola to melt.
- •Alternative: melt butter add flour and cook to a nut brown (roux) lower heat and add milk, whisking the roux to make it smooth.
- Allow the milk to come to temp slowly.
- Add cheese.
- Finish: remove manicotti from oven, should be nice and tender, not crispy.
- Place a tablespoon of sauce on plate and place manicotti on sauce.
- Add a ribbon of sauce over the top of the pasta along with chives and parm (optional).
Nutrition Facts : Calories 725.5, Fat 39.2, SaturatedFat 22.1, Cholesterol 179.5, Sodium 1051.8, Carbohydrate 68.1, Fiber 4.1, Sugar 1.5, Protein 25
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