New Potato Watercress Bacon Salad With Soured Cream Dressing Food

NEW POTATO SALAD WITH SOURED CREAM, CHIVES AND PANCETTA

Steps:

• Boil the potatoes gently in salted water until tender, then drain well. Leave them to cool slightly.
• Fry the pancetta or bacon until crisp, break up, then set aside. Fry the breadcrumbs in the pancetta or bacon fat until crisp.
• Slice the potatoes in half and dress with the soured cream, yoghurt, sea salt and freshly ground black pepper. Fold in the pancetta and most of the breadcrumbs and scatter the top with the chives and remaining breadcrumbs before serving.

NEW POTATO, WATERCRESS & BACON SALAD WITH SOURED CREAM DRESSING

Steps:

• Bring a pan of salted water to the boil. Lightly scrub the potatoes to remove any dirt but don't peel them. Cook the potatoes in boiling salted water for 10-15 minutes until tender.
• While the potatoes are cooking, grill the bacon until it is crisp, then drain on kitchen paper.
• Mix together the soured cream, olive oil and vinegar or lemon juice, and season with some salt and freshly ground black pepper. Remove any tough stalks from the watercress and very coarsely chop the leaves.
• Drain the potatoes in a colande rand cool under cold running water. Rip the bacon into big chunky pieces. Toss the potatoes in the dressing and toss in the watercress and bacon. Season to taste and serve.

POTATO AND WATERCRESS SALAD

Steps:

• Remove and discard eyes and any damaged parts of potatoes, but do not peel them. Rinse well under cold water, place in a saucepan and cover with cold water. Bring water to a boil over high heat; then, reduce heat to medium. Boil gently until potatoes are tender, 20 to 25 minutes.
• Drain any water from the potatoes, and spread them out in a gratin dish to cool. When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices. Spread the slices out in a single layer, so they are less likely to break, in the gratin dish.
• Trim the watercress stems, removing about 2 inches, and set the trimmings aside for a soup, perhaps. Wash the trimmed watercress and dry thoroughly. There should be about 4 cups.
• Mix the remaining ingredients together in a bowl large enough to hold the finished salad. Do not worry if these dressing ingredients separate. The mixture should not be emulsified.
• At serving time, add the potatoes and watercress to the dressing in the bowl, and toss lightly but thoroughly. Serve immediately, as the watercress tends to wilt quickly once it is combined with the dressing.

BACON RANCH SOUR CREAM POTATO SALAD RECIPE - (4.4/5)

Steps:

• Place the potatoes and garlic in a pot of cold water. Bring to a boil over medium-high heat. Boil for 10 to 15 minutes or until the potatoes are just done (test them by piercing a chunk with a bamboo skewer). Drain the potatoes, rinse with cold water to cool, and drain again. Refrigerate the potatoes until completely chilled. Combine the sour cream, mayonnaise and Ranch mix. Toss the chilled potatoes with 2 tablespoons of sour cream mixture at a time, until potatoes are just coated. Fold in the chives and bacon, then season with salt & pepper to taste. Chill until ready to serve, adding additional dressing to taste as needed just before serving.

BACON-WATERCRESS SALAD

Steps:

• Cook the bacon in a large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
• Meanwhile, segment the oranges: Cut the ends off, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds.
• Put the garlic on a cutting board and sprinkle with 1/4 teaspoon salt, then mash into a paste with the flat side of a large knife. Whisk the vinegar and garlic paste in a large bowl and season with salt and pepper, then whisk in the olive oil. Add the watercress, parsley and escarole and toss to coat. Divide the salad among plates and crumble the bacon on top. Sprinkle with the oranges, hazelnuts, dates and blue cheese. Serve with cornbread, if desired.

WARM NEW POTATO SALAD WITH BACON & BLUE CHEESE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
• Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
• Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.

BACON POTATO SALAD WITH RANCH AND SOUR CREAM

Steps:

• Mix potatoes, mayonnaise, sour cream, bacon, green onions, eggs, celery, and dressing mix. Add equal parts of more mayo and sour cream if not moist enough. Put in bowl, chill. Top with bleu cheese and black olives. (They can be optional).
• This recipe also makes a great chicken or turkey salad, substitute the potatoes with the meat, and add some chopped pecans or almonds.

POTATO SALAD WITH BACON

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.