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
BACON & GORGONZOLA POTATO SALAD
Dressed in a rich, creamy sauce flavored with Gorgonzola cheese, chives and bacon, this potato salad is sure to be a hit. I like to make it ahead so the flavors have time to blend. -Barbara Spitzer, Lodi, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 12
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 and cool., Meanwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon.
Nutrition Facts : Calories 566 calories, Fat 36g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 1226mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.
POTATO SALAD WITH BACON AND GORGONZOLA
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional. Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely. Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.)Serve with steak and red wine!!!
BACON-AND-EGG POTATO SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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
GORGONZOLA AND TOASTED WALNUT SALAD
This salad couldn't be simpler and will be a hit with blue cheese lovers. Pecans can be substituted for the walnuts. Cooking time is for the time it takes to toast the walnuts in a 325 degree oven for a few minutes.
Provided by Hey Jude
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine lettuce with cheese and walnuts.
- Combine and whisk together dressing ingredients.
- Toss salad with enough dressing to coat but avoid over-dressing.
- Serve.
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.
POTATO SALAD WITH BACON AND GORGONZOLA
Make and share this Potato Salad With Bacon and Gorgonzola recipe from Food.com.
Provided by MARIA MAC
Categories Potato
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.
- Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.
- Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.).
Nutrition Facts : Calories 681.6, Fat 43, SaturatedFat 13.1, Cholesterol 58.7, Sodium 1089.5, Carbohydrate 61.4, Fiber 4.4, Sugar 6.1, Protein 14.7
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