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 & BACON POTATO SALAD
Tangy vinegar & sharp mustard make this a German-style potato salad with the perfect food duo of bacon and caramelized onions!
Provided by Mountain Cravings
Categories Side Dishes
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over low heat. Add the onions and cook low & slow until deeply caramelized, about an hour. Scrape the bottom of the pot often; adding whiskey helps deglaze the skillet and adds a wonderful flavor.
- While the onions are caramelizing, cook the potatoes & bacon.
- Bring a large pot of water to a boil. Cook potatoes until tender, about 20 minutes, then drain and transfer potatoes to a large bowl.
- Lay bacon slices evenly in a large skillet. Bring the skillet up to heat and cook not quite until crispy, then flip bacon and cook the other side. Chop the cooked bacon and add to the potatoes.
- Add caramelized onions, vinegar, mustard, salt, green onions, and chives to the potatoes. Mix well until completely combined, mashing some of the potatoes as you go.
- Garnish with remaining chives and serve hot or at room temp.
Nutrition Facts : Calories 276 kcal, ServingSize 1 serving
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.
ESCAROLE SALAD WITH BACON, CARAMELIZED ONIONS AND BLUE CHEESE VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- 1. Cook the bacon over medium heat in a medium skillet until crispy, about 12 minutes. Transfer to a paper towel-lined plate. To the drippings add the sliced onions and toss well. Cook until deep brown and well caramelized, stirring occasionally, another 25 minutes. Season with 1/4 teaspoon each salt and pepper.
- 2. Meanwhile, in a small bowl stir together the cheese, vinegar and oil. The dressing will be chunky and not completely emulsified. Place the escarole in a large serving bowl and crumble the bacon over it. When the onions are done and still warm, sprinkle over the escarole along with the dressing. Toss well just before serving and season to taste with salt and pepper.
Nutrition Facts : Calories 180 calorie, Fat 16 grams, SaturatedFat 5.5 grams, Cholesterol 20 milligrams, Sodium 449 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 grams
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.
MAPLE GLAZED SWEET POTATOES WITH BACON AND CARAMELIZED ONIONS
I made this for Thanksgiving dinner and my family went crazy over it. It is simple, looks great on the table and has already been requested for Christmas dinner! This recipe can be adjusted as you like by adding more or less bacon and onions.
Provided by Chris B
Categories Side Dish Vegetables Sweet Potatoes
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
- Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
- Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
- Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 51.8 g, Cholesterol 7.9 mg, Fat 7.7 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 2.1 g, Sodium 378.2 mg, Sugar 23.6 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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