POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
BACON PEA SALAD
Peas, bacon, cheese, onions, celery, and mayo dressing are tossed together and chilled in this great summer salad.
Provided by CarolTyson
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
- Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
- Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 15.6 g, Cholesterol 21.5 mg, Fat 21.3 g, Fiber 3.8 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 303.6 mg, Sugar 8.4 g
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
HERBED POTATO SALAD WITH BACON AND PEAS
A little different from your usual potato salad. There is no mayo in this one! If you don't want to use as many peas, it can easily be halved.
Provided by Lvs2Cook
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk all dressing ingredients together until well blended. Set aside.
- Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters.
- Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.
- In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.
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PEA, LENTIL & POTATO SALAD WITH WARM BACON DRESSING
From wellplated.com
5/5 (1)Total Time 30 minsCategory SaladCalories 346 per serving
- Cook the lentils according to the package instructions until al dente, adding a big pinch of salt to the pot as they cook—they should be tender but not mushy and have a pleasant chew. Drain and place in a large mixing bowl.
- In a large skillet over medium-low heat, cook the bacon until it is crisp and the fat has cooked off, about 8 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate and lightly pat dry. Leave the bacon drippings in the skillet.
- Add the potatoes, increase the heat to medium, and sprinkle with salt and pepper. Cook, stirring occasionally, until the potatoes are tender on the insides and crisp and golden on the outsides, about 12 to 14 minutes. Remove the pan from the heat, then add the vinegar and mustard. Stir to coat the potatoes in the vinegar, mustard, and drippings, then scrape all of the skillet contents into the bowl with the lentils. Add the peas.
- Stir to combine, then give the salad a taste. Add salt and pepper and/or a splash of vinegar (for more tanginess) as desired. (I added a bit of all three.) Add the chives. Enjoy immediately or refrigerate for up to 1 day. Serve at room temperature.
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- Bring a large pot of water to boil. Add 1 tablespoon of salt and red potatoes. Cook for 15 minutes or until potatoes are fork tender.
- Remove the potatoes from the water and pat dry with a paper towel. Cut each potato in half and place in a large bowl.
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- Boil the kettle and place the potatoes in a pan. Cover the potatoes with boiling water over a high heat for 20 minutes.
- If using frozen peas, place them in a bowl and cover with hot water from the kettle. After 3 minutes - drain the water.
- Cook the bacon in a pan, and chop into strips. You can chop the spring onion and mint at the same time. Add them to the bowl of peas along with the peppers and pickle juice.
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