Earls Warm Potato Salad Food

WARM BACON POTATO SALAD

Steps:

• For the vinaigrette:
• Mix all the ingredients together in a small bowl and set aside.
• Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
• Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
• Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

WARM POTATO SALAD

Steps:

• Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.

WARM POTATO SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes in the olive oil and place them on a baking sheet. Bake for about 25 minutes, or until the potatoes are tender and golden in colour.
• In the mean time, in a frying pan cook the chopped onion in 2 tsp butter (you can even use a little bacon grease instead), until soft and golden. Set aside.
• Combine the ingredients for the dressing: mayonnaise, sour cream, mustard, Tabasco, salt and pepper.
• When the potatoes are done cooking and still warm, add them to a large bowl, then stir in the onions, pickles, green onions, bacon and dressing.
• Serve warm or at room temperature.

WARM POTATO SALAD

Steps:

• Rinse the new potatoes.
• Add to a pan of boiling salted water and cook until tender, about 15 minutes.
• Drain and turn the potatoes on to a clean tea cloth to dry.
• Slice the potatoes thickly and turn into a serving bowl.
• Combine the vinegar, mustard, honey, olive oil and seasoning.
• Mix well, pour over the hot potatoes and turn them gently to coat all over.
• Trim the green onions.
• Chop all the white and some of the green stems.
• Add them to the potato salad along with the chopped parsley.
• Mix again.
• Serve while still warm or at room temperature.

EARL'S HOT POTATO SALAD RECIPE - (4/5)

Steps:

• Prepare 1 pound of bacon for bacon bits. Boil potatoes until tender. In a bowl, mix mayonnaise, sour cream, garlic, lemon juice, Parmeson Cheese, melted butter and fresh dill. Whisk until well mixed. In a large bowl, toss the corn, bacon bit & hot potatoes. Pour the dressing mix over all and toss lightly. Serve warm.

EARLS' WARM POTATO SALAD RECIPE

Steps:

• Heat oven to 400 degrees F.
• Quarter baby potatoes and spread them out evenly over a baking sheet covered in parchment paper.
• Drizzle with olive oil and sprinkle with seasoning salt and roast in the oven for 35-40 minutes, flipping halfway through cooking.
• If using uncooked bacon, spread strips out on baking sheet covered with parchment paper of aluminum foil. Cook on bottom rack while potatoes are roasting for about 15 minutes.
• While potatoes and bacon are cooking, make dressing. Add mayo, sour cream or greek yogurt, horseradish cream sauce, lemon juice, and green onions to bottom of large bowl. Whisk to mix.
• Once bacon has cooked, crumble it and add to dressing. Add corn.
• Immediately after cooking, add potatoes to the large bowl with other ingredients. Toss everything to cover with dressing.
• Garnish with more green onions and serve. Enjoy!

WARM POTATO SALAD

Steps:

• In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.