CARAMELIZED ONION SWEET POTATO SALAD
Steps:
- Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
- Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.
POTATO SALAD WITH CARAMELIZED ONION RECIPE
This classic potato salad features caramelized onion and delicious crispy pieces of bacon. It is always a huge hit whenever I make it.
Provided by Gus
Categories Lunch
Time 40m
Number Of Ingredients 8
Steps:
- First, place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10 minutes or until the potatoes are tender. Drain, and allow to cool.
- In a frying pan over medium-high heat, add the bacon and cook until the bacon is starting to brown.
- Next, add the onion and cook until translucent.
- Add the brown sugar and Worcestershire sauce and mix. Cook for 5 minutes and then allow to cool.
- In a small bowl, combine the mayonnaise, Dijon mustard, and lemon juice.
- Once the potatoes, bacon, and onion are cool, add to a large bowl.
- Gently mix in the dressing.
- Serve & Enjoy.
Nutrition Facts : ServingSize 160.0 g, Calories 503.0 kcal, Fat 45.6 g, SaturatedFat 11.2 g, TransFat 0.1 g, Cholesterol 36 mg, Sodium 251 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 5 g, Protein 2 g
CARAMELIZED ONION POTATO SALAD WITH BACON
This is just PERFECT. A different take on a classic that just makes so much sense. I took a few recipes, mushed them together, an tweaked them to come up with this salad that fits my family perfectly. I hope you enjoy it!
Provided by Red Hook
Categories Pork
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Cut the potatoes (with skins attached, gotta love the extra vitamins) into bite sized pieces and get them boiling in water without salt.
- 2. "Fake" caramelize the onions by sweating them over medium heat with the butter and brown sugar. This takes about 20-30 minutes.
- 3. Cut the bacon into little pieces and fry them up. Use the cheap bacon, it doesn't really matter here. I take a package and cut the whole thing in half and use that. You want them all browned but not too crunchy. Drain them on a paper towel.
- 4. By the time 2 and 3 are done, the potatoes should be ready. Don't let them get mushy. You want them firm enough to stay together when you pierce them with the fork.
- 5. Mix the potatoes, onions, and bacon. Yum.
- 6. Let these three things cool.
- 7. Mix the remaining ingredients well, leaving extra chives out for garnish. I use wild chives when they are available because they are free, grow like weeds, and are easy to distinguish. The measurements are approximate. This dish rocks. You can leave out the chives but you are doing yourself a great disservice. Make sure you use fresh rosemary and chop it finely. The dried stuff will not do so well in this dish unless you let it sit for at least a day or two before eating.
- 8. Gently stir in about half of the dressing. You want to be sure to not overdo it on the dressing, so I start with half and add as needed. Just go with what's right for you.
- 9. Let it chill for an hour at least for the flavors to marry. And say yum again.
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.
CARAMELIZED ONIONS
Steps:
- Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden Color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Season with salt and pepper.
CARAMELIZED ONION POTATO TART
Provided by Tyler Florence
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
- Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
- Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
- Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
- Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
- Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
- Place the pan into the oven on the top rack and bake for about 45 minutes.
- When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.
CARAMELIZED ONION AND BACON POTATO SALAD
I was looking for a lower-calorie way to make my husband's favorite summer side dish, as my traditional potato salad was laden with eggs and mayo! The tzatziki dip as dressing certainly did the trick! The tarragon in the onions gives that hint of 'what is that?' to this recipe! Can be served warm or chilled.
Provided by Ellen Violet-Muir
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
- Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 83.7 g, Cholesterol 4 mg, Fat 12.3 g, Fiber 9 g, Protein 11.6 g, SaturatedFat 0.7 g, Sodium 125 mg, Sugar 6.3 g
CARAMELIZED ONION AND BACON POTATO SALAD
I was looking for a lower-calorie way to make my husband's favorite summer side dish, as my traditional potato salad was laden with eggs and mayo! The tzatziki dip as dressing certainly did the trick! The tarragon in the onions gives that hint of 'what is that?' to this recipe! Can be served warm or chilled.
Provided by Ellen Violet-Muir
Categories No Mayo Potato Salad
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
- Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 83.7 g, Cholesterol 4 mg, Fat 12.3 g, Fiber 9 g, Protein 11.6 g, SaturatedFat 0.7 g, Sodium 125 mg, Sugar 6.3 g
CARAMELIZED ONION POTATO SALAD
This is the recipe I make on a day where a little extra time isn't an issue and I'm craving comfort food. The tarragon vinegar and caramelized onions in this salad will leave you smacking your lips. You can serve this potato salad immediately, but it will taste much better after being refrigerated for several hours. Double or triple the recipe if you are making it for a large event. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly., Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.
Nutrition Facts : Calories 268 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
POTATO CASSEROLE WITH BACON AND CARAMELIZED ONION(ATK)
Do not rinse or soak the potatoes, as this will wash away their starch, which is essential to the dish. A mandoline makes slicing the potatoes much easier. For the proper texture, make sure to let the casserole stand 20 minutes before serving.
Provided by Coppercloud
Categories Potato
Time 1h45m
Yield 1 Casserole, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Grease 13 by 9-inch baking dish.
- 2. Cook bacon in medium saucepan over medium-low heat until crisp, 10 to 13 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 1 tablespoon fat from pot. Return pot to medium heat and add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is soft and golden brown, about 25 minutes, adjusting heat and adding water 1 tablespoon at a time if onion or bottom of pot becomes too dark. Transfer onion to large bowl; add bacon, thyme, remaining 1 teaspoon salt, and pepper. Add broths to now-empty saucepan and bring to simmer over medium-high heat, scraping bottom of pan to loosen any browned bits.
- 3. Slice potatoes 1/8 inch thick. Transfer to bowl with onion mixture and toss to combine. Transfer to prepared baking dish. Firmly press down on mixture to compress into even layer. Carefully pour hot broth over top of potatoes. Dot surface evenly with butter.
- 4. Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before cutting and serving.
Nutrition Facts : Calories 272, Fat 6.3, SaturatedFat 3.2, Cholesterol 12.9, Sodium 729.5, Carbohydrate 48.9, Fiber 4.6, Sugar 3.1, Protein 6.6
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GERMAN-STYLE POTATO SALAD WITH CARAMELIZED ONIONS
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4.3/5 (3)Total Time 55 minsCategory Side DishCalories 210 per serving
- Add the olive oil to a large non-stick skillet, along with the sliced onions and about 1/4 teaspoon of sea salt. Heat over medium-high and saute, stirring occasionally, until onions begin to sweat and begin turning translucent, about 5 minutes.
- Reduce the heat to medium and continue sauteeing, stirring occasionally, until onions begin to brown, about 15 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions are deeply browned and caramelized, about 25 to 30 minutes more. Note: If onions begin to stick to the pan at any point, you can de-glaze with a few tablespoons of water (or beer or wine).
- Boil the potatoes until tender but still al dente, about 10 to 15 minutes. Drain and place potatoes on a cutting board to cool. When cool enough to handle, chop the potatoes into bite sizes (Note: You can easily remove the potato skins if you'd like, or you can leave them on) and transfer them to a mixing (or serving) bowl. Add the caramelized onions to the mixing bowl with the potatoes.
- Cook the bacon over medium-high heat, turning until crispy, about 3 to 5 minutes. Remove skillet from heat, and use tongs to place bacon on a cutting board, leaving the drippings in the skillet. Chop the bacon and add it to the bowl with the potatoes.
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- Clean (but do not peel) the potatoes and cut into 1" cubes. Immerse in salted water; bring water to a boil and boil for 7-10 minutes, testing potatoes to see if they are done. They should be firm but easily penetrated with a fork.
- While the potatoes are cooking, sauté the bacon in a skillet over medium heat until crisp; remove to drain on paper towels, reserving 1/4 cup for garnish. Remove all but 2 Tablespoons of the drippings, add the onions and sauté them for about 10 minutes until translucent and soft. Add the brown sugar and continue to cook an additional 5 minutes.
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