BACON-CHIVE POTATO SALAD
This creamy and colorful potato salad is always requested for all our summer picnics. It's so quick to prepare, goes with almost anything and is really yummy while still warm-but just as delicious when chilled! -Karen White, Lawrenceburg, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives. , In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 278 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 493mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
CREAMY POTATO SALAD WITH BACON AND CHIVES
Steps:
- Wash potatoes and chop into roughly uniform-sized pieces (about 1-inch squares).
- Place potatoes in a large pot, cover with water, and bring to a boil. Boil until just fork-tender. You DON'T want them to mash when pierced with a fork!
- When boiled, drain them and cool completely before adding in the remaining ingredients (I stuck mine in the fridge to speed things up).
- While potatoes are cooling, cook up the bacon. (The easiest, least messy way to do this is on a large rimmed baking sheet in the oven, lined with foil. Bake bacon at 375° for about 15 minutes or until desired level of crispiness. Drain bacon on paper towels.) When bacon is cooled, crumble.
- Place all ingredients in a large bowl and mix carefully until potatoes are coated evenly with dressing.
- Store covered in the fridge.
Nutrition Facts : Calories 482 kcal, Sugar 4 g, Sodium 742 mg, Carbohydrate 38 g, Fiber 4 g, Protein 12 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 60 mg, ServingSize 1 serving
POTATO SALAD WITH BACON & MUSTARD
Add some oomph to your potato salad. If you've got vegetarians coming, serve the bacon bits in a separate bowl for sprinkling
Provided by John Torode
Categories Buffet, Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 8
Steps:
- For the dressing put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins. Add cream and stir in. Keep at room temperature until ready to serve.
- Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve. Meanwhile, fry lardons with lots of black pepper until golden. Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.
Nutrition Facts : Calories 308 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.65 milligram of sodium
POTATO SALAD WITH PESTO AND BACON
Inspired by leftover baby new potatoes and a big batch of homemade pesto, I came up with this yummy salad that's quite different from a traditional potato salad. I hope you like it!
Provided by Lennie
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For this recipe, use the tiniest new potatoes you can find; I used fresh baby potatoes from a farmers' market that were about the size of marbles. My potatoes were leftovers, so they were already boiled, but feel free to cook potatoes if needed; it will take longer to make this recipe though.
- In a mixing bowl, place the potatoes, onions, bacon and chives; lightly toss together.
- In a small bowl, stir together the sour cream, mayo and pesto; feel free to add more pesto if you wish.
- Add pesto mixture to potatoes and combine; taste. It will need salt and pepper.
- Chill for at least one hour before serving to let the flavours blend; taste before serving as it may need more salt. If desired, sprinkle parmesan over top of salad before serving; it's not necessary but it adds another flavour element to the salad that I felt went well.
- This recipe would easily double, if not triple.
Nutrition Facts : Calories 164.2, Fat 6.8, SaturatedFat 2.2, Cholesterol 10.4, Sodium 129.8, Carbohydrate 23.3, Fiber 3.1, Sugar 2.9, Protein 4
POTATO SALAD WITH CHIVES
This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!
Provided by LYNNHOUSE
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
- In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.
Nutrition Facts : Calories 318 calories, Carbohydrate 25.7 g, Cholesterol 23.8 mg, Fat 22.8 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 132.6 mg, Sugar 1.4 g
POTATO SALAD WITH SOUR CREAM AND BACON
Mom always added sour cream, bacon and bacon drippings to her potato salad and folks loved it. I've dressed it up a little, adding celery, different spices and more eggs than she did. Mom, of course, never measured. In order to post I measured all the ingredients and must say I have given mom a run for her money. Hope you enjoy.
Provided by Suzie
Categories Potluck
Time 2h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Boil potatoes with skins on until almost fork tender yet somewhat firm. Drain, cool, and cut into small chunks. Set aside.
- Hard boil eggs; cool. Chop nine; leave one whole. Set aside.
- Fry bacon until crisp; drain on paper towel; crumble and set aside.
- In large bowl add potatoes, chopped eggs, bacon, celery, onion, and bacon drippings.
- Add sour cream, mayonnaise, and spices.
- Gently fold mixture together being careful not to mash potatoes.
- Top with one sliced egg and sprinkle with paprika. Cover tightly and refrigerate.
- NOTE: Prep time includes cooking time.
BACON-CHIVE POTATO SALAD
I received this in an email from Taste of Home, it was originally submitted by Karen White of Lawrenceburg, TN. It's delicious! I used crumbled bacon instead of the bacon bits since I was serving it with BLT's, but bacon bits would be easier.
Provided by HeatherN
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water.
- Bring to a boil.
- Reduce heat; cover and cook for 15-20 minutes, or until tender.
- Drain and cool.
- Cut into wedges; place in a serving bowl.
- Add bacon and chives.
- In a small bowl, combine the mayonnaise, mustard, salt and pepper.
- Spoon over salad; toss to coat.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 197.2, Fat 7.6, SaturatedFat 1.1, Cholesterol 5.7, Sodium 310.6, Carbohydrate 30.3, Fiber 3.2, Sugar 2.6, Protein 3.2
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.
CREAMY BACON & CHIVE POTATO SALAD
Looking for a new can't-lose potato salad recipe? This is the one-made with red potatoes, real mayo, crispy crumbled bacon and chopped fresh chives.
Provided by My Food and Family
Categories Recipes
Time 3h25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water in saucepan 15 min. or until tender; drain.
- Combine potatoes, bacon, celery, onions and chives in large bowl. Mix mayo and mustard until blended. Add to potato mixture; toss to evenly coat.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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