Potato Salad With Bacon Food

BACON-AND-EGG POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
• Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
• Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

QUICK BACON POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.

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.

CREAMY POTATO SALAD WITH BACON

Steps:

• Cook chopped bacon in a large frying pan.
• While the bacon is cooking, scrub and cut your red potatoes into medium bite size pieces. Put in a large pot and fill with cold water.
• Boil potatoes until tender, but not too soft. Drain, DO NOT RINSE.
• Lay drained potatoes in a wide baking dish with paper towels in the bottom.
• Start to boil 10 eggs (at the same time as you start the potatoes and bacon).
• Use cold water as well when covering the eggs in the pot. Once the eggs start to boil, turn OFF burner. (But leave pan on the hot burner.) Put lid on for 12 minutes.
• Peel the shells off the eggs. Cut the eggs in half and pop out the yolks, set aside. Cut the rest of the egg whites into bite size pieces.
• Put the yolks in to a large mixing bowl with the mayo, sour cream, dill weed, onion powder, salt and pepper. Mix together until creamy.
• When the potatoes are cooled, add them to the creamy egg mixture. Add the chopped egg whites and crispy bacon. Stir and fold softly until all combined. Refrigerate until ready to serve.
• *If serving outside, put a larger sized bowl or container full of ice and set the bowl of this salad into the ice. It keeps it cool and safe for every one to enjoy!

BACON POTATO SALAD - FAMILY LEGACY

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.

BACON POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender. Drain.
• In a large bowl, stir together mayonnaise, sour cream, salt, pepper, and paprika.
• Once potatoes have cooled slightly add to the bowl with the mayonnaise mixture. Stir to coat the potatoes.
• Stir in celery, green onions, pimentos, and bacon.Check for seasoning and add more salt if desired.
• Cover and refrigerate for 1 hour.

POTATO SALAD WITH BACON & MUSTARD

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.

POTATO SALAD WITH PESTO AND BACON

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.

POTATO SALAD WITH BACON

Steps:

• To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.
• To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it's cool enough, crumble it; set aside.
• To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
• In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.
• To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.
• Halve or quarter the potatoes depending on their size and add to the large bowl. Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container - don't pour it down the drain), corn, spinach, parsley, and toss well to combine.
• Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.
• Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.

DILL PICKLE POTATO SALAD WITH BACON

Steps:

• Mix MIRACLE WHIP, pickles, pickle juice, dill, mustard and celery seed until blended.
• Combine remaining ingredients in large bowl. Add MIRACLE WHIP mixture; mix lightly.
• Refrigerate 2 hours.

CAESAR POTATO SALAD WITH BACON

Steps:

• Combine ingredients.
• Refrigerate several hours or until chilled.

POTATO AND BACON SALAD

Steps:

• Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
• Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
• Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
• Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
• Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

HERBED POTATO SALAD WITH BACON AND PEAS

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.

BACON CHIVE POTATO SALAD

Steps:

• Add potatoes to a large saucepan. Cover with 2 inches of water, cover with a lid and bring to a boil (remove the lid once water begins to boil). Cook potatoes until tender, about 20-25 minutes.
• Remove potatoes from heat and drain. Place potatoes in the fridge to cool (this step may be done up to 2 days in advance).
• To chilled potatoes, add celery, red onion, chives, parsley and cooked bacon. In a small bowl, whisk together mayonnaise, garlic powder, apple cider vinegar, salt, and pepper until well combined.
• Pour dressing over potato mixture and stir well to combine. Taste and adjust seasonings as needed. Serve immediately or store in a covered container in the fridge for up to 3 days.

BACON POTATO SALAD

Steps:

• Method:
• Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
• Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
• In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
• Plating/Assembly:
• Serve immediately, or refrigerate, covered, and serve slightly chilled.