POTATO SALAD WITH SUNDRIED TOMATOES AND BACON
This isn't your usual potato salad! Instead, it is packed with savory sundried tomatoes and delicious salty bacon. Inspired by: Country Living
Provided by Cassie Johnston
Categories Side Dishes
Time 30m
Number Of Ingredients 12
Steps:
- Add potatoes to a large stock pot and cover with a few inches of water. Bring to a boil over high heat. Cook until potatoes are fork tender, about 15 minutes. Remove from heat and drain. Set aside.
- In a small bowl, combine onion, yogurt, mayo, dijon, vinegar, sage, thyme, salt, and pepper.
- In a large bowl, combine potatoes, bacon, sundried tomatoes. Pour dressing over top and toss to combine. Refrigerate for 1-2 hours or until cold.
Nutrition Facts : Calories 251 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 serving, Sodium 354 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
FINGERLING POTATO SALAD WITH BACON AND GORGONZOLA
An elegant twist on a picnic classic, our potato salad showcases fingerling potatoes, crisp bacon, shallots and gorgonzola cheese.
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In large pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes; cool to room temperature.
- Meanwhile, cook bacon until crisp. Drain on paper towels; crumble.
- In large bowl, add potatoes, bacon, gorgonzola, shallots, and mayonnaise. Gently fold potato mixture to combine all ingredients.
- Season with salt and cayenne to taste-a little of both goes a long way.
- Garnish with parsley. Serve immediately or within two hours.
Nutrition Facts : ServingSize 1 Serving
NEW POTATO & SUNDRIED TOMATO SALAD
This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
- In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
- Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.
Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 2.34 milligram of sodium
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.
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