BACON POTATO SALAD
Provided by Emeril Lagasse
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Method:
- Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
- Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
- In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
- Plating/Assembly:
- Serve immediately, or refrigerate, covered, and serve slightly chilled.
BACON POTATO SALAD - FAMILY LEGACY
This recipe has been passed down for generations. Enjoy. It's savory!
Provided by roterdirndl
Categories Creamy Potato Salad
Time 8h55m
Yield 12
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
- Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 23.3 g, Cholesterol 128.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 8.6 g, SaturatedFat 6.6 g, Sodium 718.5 mg, Sugar 2.5 g
COUNTRY BACON POTATO SALAD
Yummy alternative to traditional potato salad. Quick and easy to make for something that tastes so good.
Provided by Shena
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix potatoes, bacon, green pepper, onion, eggs in a large bowl.
- Add dressing and lemon juice; mix lightly.
- Season to taste with salt and pepper.
- Regrigerate.
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.
YOU'RE-BACON-ME-CRAZY POTATO SALAD
It isn't a summer cookout without potato salad, but the stuff from the deli just isn't our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it's my family's top request for a side. -Paul Cogswell, League City, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.
Nutrition Facts : Calories 424 calories, Fat 36g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 1147mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
BACON POTATO SALAD - FAMILY LEGACY
This recipe has been passed down for generations. Enjoy. It's savory!
Provided by roterdirndl
Categories Creamy Potato Salad
Time 8h55m
Yield 12
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
- Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 23.3 g, Cholesterol 128.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 8.6 g, SaturatedFat 6.6 g, Sodium 718.5 mg, Sugar 2.5 g
BACON POTATO SALAD
This is my favorite non-German bacon potato salad. What makes it special is that the potatoes are seasoned while they're warm so they soak up all the great flavors before you finish the salad. The use of lemon juice really brightens the dish, but you could always use vinegar if you prefer. This is an older recipe from Emeril Lagasse which, surprisingly, contains no extra bacon grease!
Provided by ninja
Categories Potato
Time 30m
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, until fork tender, about 10 minutes. Drain and transfer to a salad bowl.
- While the potatoes are still warm, season with the salt, cayenne, black pepper and lemon juice and toss well to combine. Add the celery, green onions, parsley and eggs. Combine the mayonnaise and mustard and add to the bowl.
- Sprinkle the bacon over the salad and toss gently but thoroughly to mix well. Serve immediately or refrigerate and serve slightly chilled.
Nutrition Facts : Calories 357.8, Fat 20.4, SaturatedFat 4.8, Cholesterol 159.2, Sodium 723.1, Carbohydrate 35.1, Fiber 3.7, Sugar 3.8, Protein 9.6
BACON POTATO SALAD
I receive this recipe in a monthly periodical I receive. I is quick and very good. A good summer side dish. I am counting the chill time as cooking time.
Provided by Jane from Ohio
Categories < 4 Hours
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water.
- Bring to boil. Reduce heat, cover and cook 10 to 15 minutes until tender. Drain.
- In a large bowl, combine potatoes, bacon, onion and parsley.
- In a small bowl combine the remainder of ingredients.
- Pour over potato mixture, toss to coat.
- Refrigerate 1 hour or until chilled.
Nutrition Facts : Calories 175.6, Fat 9.2, SaturatedFat 2.5, Cholesterol 11, Sodium 371.7, Carbohydrate 19.6, Fiber 2.4, Sugar 2.7, Protein 4.6
BACON POTATO SALAD - FAMILY LEGACY
This recipe has been passed down for generations. Enjoy. It's savory!
Provided by roterdirndl
Categories Creamy Potato Salad
Time 8h55m
Yield 12
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
- Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 23.3 g, Cholesterol 128.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 8.6 g, SaturatedFat 6.6 g, Sodium 718.5 mg, Sugar 2.5 g
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 :
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