WARM BACON POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the vinaigrette:
- Mix all the ingredients together in a small bowl and set aside.
- Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
- Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
- Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.
DAYTON'S BACON, TOMATO AND POTATO SALAD
Before Dayton's was Marshall Field's (and before Marshall Field's was Macy's), this salad was sold in Dayton's Marketplace.
Provided by Lisa1
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, cook potatoes with skins on until tender. Cool.
- Cut potatoes into bite-sized pieces.
- In a large bowl, combine potatoes with celery, bell pepper, onion and bacon.
- In a small bowl, combine mayonnaise, sour cream, Dijon mustard, vinegar, salt and pepper.
- Pour mayo mixture over potato mixture. Toss gently to mix.
- Add tomato and toss gently.
- Cover and refrigerate to chill.
Nutrition Facts : Calories 126.3, Fat 5.5, SaturatedFat 1.8, Cholesterol 6.8, Sodium 291.2, Carbohydrate 18, Fiber 2.3, Sugar 2.3, Protein 2.3
POTATO SALAD WITH BACON
This no mayo potato salad with bacon is ready in just 30 minutes! It's a vinegar potato salad the whole family will love.
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 30m
Number Of Ingredients 14
Steps:
- To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.
- To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it's cool enough, crumble it; set aside.
- To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
- In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.
- To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.
- Halve or quarter the potatoes depending on their size and add to the large bowl. Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container - don't pour it down the drain), corn, spinach, parsley, and toss well to combine.
- Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.
- Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.
Nutrition Facts : Calories 368 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1379 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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.
POTATO SALAD WITH BACON & MUSTARD
Add some oomph to your potato salad. If you've got vegetarians coming, serve the bacon bits in a separate bowl for sprinkling
Provided by John Torode
Categories Buffet, Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 8
Steps:
- For the dressing put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins. Add cream and stir in. Keep at room temperature until ready to serve.
- Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve. Meanwhile, fry lardons with lots of black pepper until golden. Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.
Nutrition Facts : Calories 308 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.65 milligram of sodium
BACON-TOMATO SALAD
We love this wonderful bacon salad that tastes like a piled-high BLT without the time or effort. You can make it hours ahead and keep it in the fridge till serving time. -Denise Thurman, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine lettuce blend and tomatoes. Drizzle with dressing; sprinkle with cheese and bacon.
Nutrition Facts : Calories 268 calories, Fat 20g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 621mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 10g protein.
POTATO SALAD WITH PESTO AND BACON
Inspired by leftover baby new potatoes and a big batch of homemade pesto, I came up with this yummy salad that's quite different from a traditional potato salad. I hope you like it!
Provided by Lennie
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For this recipe, use the tiniest new potatoes you can find; I used fresh baby potatoes from a farmers' market that were about the size of marbles. My potatoes were leftovers, so they were already boiled, but feel free to cook potatoes if needed; it will take longer to make this recipe though.
- In a mixing bowl, place the potatoes, onions, bacon and chives; lightly toss together.
- In a small bowl, stir together the sour cream, mayo and pesto; feel free to add more pesto if you wish.
- Add pesto mixture to potatoes and combine; taste. It will need salt and pepper.
- Chill for at least one hour before serving to let the flavours blend; taste before serving as it may need more salt. If desired, sprinkle parmesan over top of salad before serving; it's not necessary but it adds another flavour element to the salad that I felt went well.
- This recipe would easily double, if not triple.
Nutrition Facts : Calories 164.2, Fat 6.8, SaturatedFat 2.2, Cholesterol 10.4, Sodium 129.8, Carbohydrate 23.3, Fiber 3.1, Sugar 2.9, Protein 4
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