CHEESY BACON POTATO SALAD
Creamy potato salad filled with chunks of cheese and chewy pieces of bacon is a summer side that is perfect for just about any occasion.
Provided by Mary Younkin
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Cook the bacon and set aside to cool. Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.
- Combine the mayonnaise, mustard, bacon grease, vinegar, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, cheese, and bacon to the bowl. Stir to mix well.
- Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve. Enjoy!
Nutrition Facts : Calories 320 kcal, Carbohydrate 11 g, Protein 8 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 145 mg, Sodium 574 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE BEST BACON CHEESEBURGER
While we love a grilled burger, this one is our go-to for all seasons. Instead of making a typical patty, we smash the meat in a super-hot cast-iron pan to get crispy, ruffled edges. Once you smash your burgers this way, you'll never go back! We top them with all the fixings, including our perfectly balanced special sauce. It's what we consider an iconic burger.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
- Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
- Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
- Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
- Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.
BACON CHEESEBURGER SALAD
Think kids don't eat salad? Try this one and see what happens! Cooked ground beef is mixed with ketchup and mustard, then placed on lettuce and served with all their favorite burger toppings. Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For croutons, place bun cubes on a baking sheet. Drizzle with oil and sprinkle with garlic salt; toss to coat. Broil 4 in. from the heat for 4-6 minutes or until golden brown, turning once. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and pepper; heat through., Divide lettuce among four dinner plates; top each with tomatoes, meat mixture, cheese and bacon. Garnish with croutons and pickles., ,
Nutrition Facts : Calories 463 calories, Fat 21g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 1765mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 4g fiber), Protein 34g protein.
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.
QUICK BACON POTATO SALAD
My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to potluck gatherings. -Tami Gallagher, Eagan, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.
Nutrition Facts :
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 CHEESEBURGER POTATO SALAD
From Blue Ribbon USA by Georgia Orcutt & John Margolies, a cookbook sent to me in a cookbook swap from my partner, breezermom.
Provided by NELady
Categories Potato
Time 30m
Yield 1 Salad, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Peel the potatoes and cut into 1/2-inch dice.
- Fry the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain. Drain the fat from the skillet.
- Cook the beef in the skillet over medium heat, breaking it up into small pieces. When it is no longer pink, use a slotted spoon to transfer it to a plate.
- Add the onion to the pan and cook for 5 minutes, or until soft.
- Stir in the sugar, flour, salt, dill, thyme, parsley, garlic, onion powder, and pepper. Cook, stirring, for about 2 minutes, or until the flour starts to brown. Add the water and vinegar and simmer for 2 to 3 minutes, stirring to make a smooth sauce. Crumble the bacon into the sauce and add the cooked beef. Add the potatoes and stir gently to coat with sauce.
- Pour into a serving dish and sprinkle with cheese.
- Serve hot.
- VARIATION: To reduce the fat in this dish, use turkey bacon. Add 2 teaspoons olive oil to the pan before cooking the onion. Use grated Parmesan cheese instead of Cheddar, or omit the cheese altogether.
Nutrition Facts : Calories 474.2, Fat 20.8, SaturatedFat 8.8, Cholesterol 67.1, Sodium 620.8, Carbohydrate 49.1, Fiber 5.3, Sugar 9.4, Protein 22.4
BACON CHEESEBURGER SALAD
Make and share this Bacon Cheeseburger Salad recipe from Food.com.
Provided by bmcnichol
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make croutons, place bun cubes on a baking sheet.
- Drizzle with oil and sprinkle with garlic salt and toss to coat.
- Broil about four inches from the heat for 4-6 minutes or until golden brown, turning once.
- In a skillet, cook beef and onion over medium heat until meat is no longer pink and drain.
- Add ketchup, mustard and pepper and heat through.
- Divide lettuce among four dinner plates.
- Top each with tomatoes, meat mixture, cheese and bacon.
- Garnish with croutons and pickles.
Nutrition Facts : Calories 505.1, Fat 27.8, SaturatedFat 11.7, Cholesterol 95.3, Sodium 1378.7, Carbohydrate 33.5, Fiber 3.3, Sugar 18.5, Protein 31.8
BACON CHEESEBURGER & POTATO SKILLET
If your family likes burgers and fries, make this Bacon Cheeseburger & Potato Skillet. It has all of the required flavors-in one 30-minute dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 5 servings, about 1-1/4 cups each
Number Of Ingredients 7
Steps:
- Brown ground beef with onion in large skillet; drain.
- Add Seasoned Potatoes, water and milk; stir. Bring to boil. Simmer on medium-low heat 12 to 15 min. or until potatoes are tender, stirring occasionally.
- Stir in Cheese Sauce, Bacon, tomatoes and ketchup. Cook 1 to 2 min. or until heated through.
Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 1020 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 7 g, Protein 25 g
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