BACON POTATO SALAD
Bacon Potato Salad is an ultra creamy potato salad with lots of crumbled bacon. Perfect for your next cookout.
Provided by Christin Mahrlig
Categories Side Dish
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling water until tender. Drain.
- In a large bowl, stir together mayonnaise, sour cream, salt, pepper, and paprika.
- Once potatoes have cooled slightly add to the bowl with the mayonnaise mixture. Stir to coat the potatoes.
- Stir in celery, green onions, pimentos, and bacon.Check for seasoning and add more salt if desired.
- Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 398 kcal, ServingSize 1 serving
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 AND BACON SALAD
This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.
Provided by readernut
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
- Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
- Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
- Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
- Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 22.3 g, Cholesterol 131.8 mg, Fat 27 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 419.8 mg, Sugar 1.7 g
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.
KRISTEN'S BACON RANCH POTATO SALAD
This is the easiest recipe because it can be altered in so many ways. Add a little taco seasoning to spice it up -- or you can add other veggies for texture.
Provided by KristenB
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 6
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
- Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 27.1 g, Cholesterol 83.1 mg, Fat 32.5 g, Fiber 3.4 g, Protein 21.8 g, SaturatedFat 16.8 g, Sodium 1101.2 mg, Sugar 2.7 g
COUNTRY BACON POTATO SALAD
This country-style potato salad is made with hard-cooked eggs and crumbled bits of crisp-cooked bacon and then tossed with a creamy, tangy dressing.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix dressing and paprika until blended.
- Combine remaining ingredients in large bowl.
- Add dressing mixture; mix lightly.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 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.
BACON-RANCH POTATO SALAD
Steps:
- Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds boiled cubed red potatoes. Top with 6 slices cooked bacon, crumbled.
COUNTRY POTATO SALAD
I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! -Ramona Hook Wysong, Barlow, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
OLD-COUNTRY BACON AND POTATO SALAD
Make and share this Old-Country Bacon and Potato Salad recipe from Food.com.
Provided by Alisa Lea
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cover the potatoes with water. Bring to a boil, then cover and simmer 20-25 minutes, until almost tender. Cool slightly. Peel, if you like, then slice. Leave tiny new potatoes unpeeled and whole.
- In a 10 inch skillet, cook bacon until crisp. Drain, crumble and set aside, reserving bacon drippings.
- Add green onions to the reserved drippings and cook until tender but not brown. Stir in the flour, sugar, celery seeds, salt and pepper and cook one minute. Add the water and vinegar and cook, stirring constantly, until mixture thickens.
- Carefully stir in potatoes and bacon. Cook for 2-3 minutes until heated through. Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 245.2, Fat 5.5, SaturatedFat 1.8, Cholesterol 7.7, Sodium 258.7, Carbohydrate 44.1, Fiber 5.5, Sugar 5.4, Protein 6.4
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