RED SKINNED POTATO SALAD
This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.
Provided by Donna
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- 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, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 16.2 g, Cholesterol 120.6 mg, Fat 36.9 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 6.9 g, Sodium 535.8 mg, Sugar 1.7 g
RED POTATO SALAD
Small red potatoes are perfect for this comforting, make-ahead red potato salad. They're easy to cook and add a vibrant color to the classic summer side dish.
Categories comfort food side dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
- Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
- Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.
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.
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 WARM BACON DRESSING
A quick and easy warm bacon dressing transforms potato salad into the ultimate flavorful side dish perfect for any size crowd.
Provided by Kelly Senyei
Time 40m
Number Of Ingredients 7
Steps:
- Boil the potatoes in a large pot of water until they are fork-tender, about 15 minutes. Drain the potatoes then allow them to cool completely. Cut the potatoes into quarters then add them to a large bowl.
- Add the bacon to a large sauté pan set over medium heat. Cook the bacon until it is crispy and all of the fat has rendered off. Using a slotted spoon, transfer the bacon to a plate, leaving 3 tablespoons of the drippings in the pan.
- Add the diced onions to the pan and cook, stirring, until the onions are translucent. Stir in the apple cider vinegar, whole grain mustard, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup water. Simmer the mixture for 3 minutes until it has reduced to 1 cup.
- Pour the dressing over the potatoes, add the cooked bacon and toss to combine. Stir in the chives and serve warm.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 212 kcal, Carbohydrate 27 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 200 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
RED POTATO SALAD
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Provided by Michelle Ramey
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g
POTATO SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet, saute bacon on low heat until crispy. Place bacon on a paper towel and discard the grease. Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper. Transfer potatoes to a mixing bowl and sprinkle bacon and hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature.
ROASTED POTATO SALAD WITH BACON
Awesome recipe with the perfect pairing of tater and bacon with capers for piquancy. Delish! Easier to make than the sum of the parts suggests too. Nice. Like it that way.This recipe works great with quartered Yukon Gold potatoes so don't fret the insane price of fingerling potatoes (make plans to grow your own next year!). Be sure to chill this salad at least two hours (preferably overnight) & then bring to room temp to serve. From the Tribune's Food & Drink Weekly.
Provided by Busters friend
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 375°F.
- Clean and halve fingerling or new potatoes lengthwise.
- In a large bowl, toss the potatoes with the garlic, olive oil, 1 teaspoons salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet. Roast the potatoes until golden brown and tender, about 1 hour, tossing occasionally. Remove and cool.
- While the potatoes are roasting, cut the bacon crosswise into one-fourth-inch pieces. Cook the bacon in a large sauté pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate, reserving the grease for another use.
- In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with one-half teaspoons salt and several grinds of black pepper. Taste and adjust mustard, vinegar and seasoning if desired.
- In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat, then stir in the capers. Taste and adjust seasoning if desired.
- Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.
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
RED POTATO SALAD WITH MUSTARD AND BACON
Provided by Molly O'Neill
Categories salads and dressings, side dish
Time 40m
Yield Twenty servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot and cover with cold water. Bring to a boil, lower the heat slightly, cover and cook until tender, about 25 minutes. Drain and cool. Cut into quarters and place in a large bowl. Toss with the bacon and scallions.
- Whisk the mustard and vinegar together. Slowly whisk in the olive oil. Stir in the salt and pepper. Pour over the potatoes and toss. Mix in the tarragon and parsley. Season with more salt and pepper, if needed. Serve at room temperature.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 20 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 592 milligrams, Sugar 3 grams, TransFat 0 grams
MUSTARD POTATO SALAD RECIPE
Steps:
- Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
- Wash potatoes and quarter.
- Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
- Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
- Refrigerate and serve cold. Top with a sliced hard-boiled egg.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
HONEY MUSTARD RED POTATO SALAD
This summer cookout star is crunchy-delicious with a brilliant zesty dressing. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool., Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended., Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.
Nutrition Facts : Calories 138 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CREAMY & TANGY POTATO SALAD
Give your simple potato salad recipe a complimentary upgrade with a dash of French's Classic Yellow Mustard. Made with mayo, salt, sugar, ground black pepper, chopped celery and green onions with hearty red potatoes, this classic potato salad recipe tastes great served alongside burgers, hot dogs, French fries, and more.
Provided by French's
Categories Salad and Dressings,
Yield 8
Number Of Ingredients 9
Steps:
- PLACE potatoes in large saucepan. Add water to cover. Bring to boil; cook 10 minutes or until fork-tender. Drain and cool slightly.
- MIX mayonnaise, Mustard, salt, sugar and pepper in large bowl until well blended. Add potatoes; toss to coat well. Add celery, green onions, and eggs; toss gently.
- COVER and refrigerate at least 2 hours or until ready to serve.
Nutrition Facts : Calories 298 Calories
RED POTATO SALAD WITH DIJON DRESSING
Make a tangy summer dish with this Red Potato Salad with Dijon Dressing. Douse red potatoes, bacon and tomatoes in a Dijon dressing for excellent flavor.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings, about 3/4 cup each
Number Of Ingredients 7
Steps:
- Mix mayo, sour cream and mustard in large bowl.
- Add remaining ingredients; mix lightly. Cover.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
POTATO SALAD WITH MUSTARD DRESSING AND BACON
This is not your typical potato salad. This makes a lot, but it can be easily reduced. It is also just as good, if not better the next day. This will make a wet salad. If you prefer a drier potato salad increase the amount of potatoes.
Provided by Mamas Kitchen Hope
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, mustard, vinegar and garlic in medium bowl to blend.
- Season to taste with salt and pepper.
- Cover, chill.
- Cook bacon in large skillet until crisp.
- Drain on paper towels.
- Crumble.
- Boil potatoes in large pot until just tender.
- Drain and transfer to a large bowl.
- Cool for 15 minutes or so.
- Mix bacon, celery, green and red onions, eggs and dressing into potatoes.
- Season with additional salt and pepper if needed.
- Chill.
- Note: I usually hold back about ¾ cup of the dressing to toss with salad just before serving.
- While chilling the potatoes soak up a good bit of the dressing and if not careful it can become dry. If this happens just moisten with a small amount of milk and stir to encorporate.
Nutrition Facts : Calories 525.1, Fat 31.1, SaturatedFat 8.4, Cholesterol 173.2, Sodium 1037.3, Carbohydrate 48.9, Fiber 4.5, Sugar 5.2, Protein 13.4
POTATO SALAD WITH BACON AND MUSTARD
Time 35m
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- okhkkPlace the red potatoes in a large pot of salted water and bring it to a boil. Once they are tender, drain and set aside.
- Chop the bacon and place it in the pot. Brown the bacon and add the red onion, cooking until tender. Add vinegar, mustard, and pepper and cook for a few more minutes to let the flavors come together.
- Cut the potatoes in half (or quarters if they are large) and place in a large bowl. Pour the bacon and mustard mixture over the potatoes and stir to combine. Top with fresh chives and serve warm.
- Enjoy!
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RED CREAMER POTATO SALAD WITH BACON-MUSTARD VINAIGRETTE
From today.com
3.7/5 (39)Category Side DishesCuisine AmericanTotal Time 45 mins
- 1. In a large frying pan, add the bacon and cook until crisp and evenly browned. Reserve 4 tablespoons of the fat, drain the rest.
- 2. In a large pot, add the washed potatoes and salt. Add enough water to cover the potatoes. Bring to a boil and cook until fork-tender. Drain the potatoes and cut each in half.
- 3. In a large bowl, combine the cooked bacon, reserved fat, mustards, pepperoncini, vinegar, pepper, syrup and olive oil. Add to the warm potatoes and fold gently to coat with the dressing. Add the chopped herbs and fold to evenly distribute.
RED POTATO SALAD WITH BACON - BETTER HOMES & GARDENS
From bhg.com
2.9/5 (15)Calories 358 per serving
- In a large saucepan combine potatoes, the 1 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or just until tender. Drain well; let cool slightly.
- Meanwhile, for dressing, in a large bowl stir together mayonnaise, vinegar, and mustard. Stir in celery, green onions, pickles, parsley, and horseradish. Add potatoes, eggs, bacon, the 1/2 teaspoon salt, and the pepper. Toss gently to coat. Cover and chill for 6 to 24 hours before serving.
BEST POTATO SALAD RECIPE (WITH BACON ... - GIRL HEART FOOD®
From girlheartfood.com
Ratings 11Category Salad, Side DishServings 6Total Time 30 mins
- Place potatoes into a large pot and cover with cold water (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Bring to a boil, season water with salt (about 1/2 teaspoon). Cover with lid slightly ajar and cook 8 to 10 minutes, or until potatoes are just fork-tender. Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil. Drain, rinse with a little cold water and drain again. Place on a (clean) tea towel-lined baking sheet to dry out a little.Note: You can cook eggs with the potatoes if you wish. Otherwise cook them separately until they are hard boiled.
- Place bacon onto a sheet pan and bake for 15 to 20 minutes or until crispy. Remove and drain on brown paper towel.
- Place cooked potatoes into a large bowl. Add cooked chopped eggs, crumbled cooked bacon, pickle, cheese and green onion. Note: If desired, reserve a little green onion and bacon for garnish (optional).
RED POTATO SALAD {GLUTEN-FREE} - RECIPES FROM A PANTRY
From recipesfromapantry.com
Cuisine American, WesternTotal Time 25 minsCategory Salad, Side DishCalories 398 per serving
- Bring a pot of salted water to the boil, add potatoes and boil for 6-8 mins (or until tender but firm).
- Bring another pot of water to the boil. Add eggs and boil for 10 mins. Remove and place in an ice water bath. Once cool, peel and chop.
RED POTATO SALAD - THE BLOND COOK
From theblondcook.com
5/5 (2)Total Time 35 minsCategory Side DishesCalories 306 per serving
- Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium to maintain a gentle boil. Cook until fork-tender (but not falling apart), about 12 to 15 minutes.
- Transfer drained and cooled potatoes to the bowl with the mayonnaise mixture and gently stir to coat potatoes evenly. Add bacon, green onions and celery and gently stir again to incorporate.
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GERMAN POTATO SALAD - WARM RED POTATO SALAD WITH BACON AND ...
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Category Side DishCalories 644 per serving
- Place potatoes into a pot and fill the pot with cold water until potatoes are completely covered. Bring water to low boil, add some salt, and cook until potatoes are fork-tender.
- When potatoes are cooled enough to handle, cut them into about 1/2-inch pieces and add to a mixing bowl.
- Store German potato salad in an air-tight food storage container, in the refrigerator. It should be good for 3-4 days. I do recommend that you reheat it until it's warm when needed. Since there is bacon and some bacon grease from cooking in the salad, it will be much more pleasant to eat warm.
DIJON MUSTARD POTATO SALAD WITH BACON - DAD WITH A PAN
From dadwithapan.com
4.2/5 (4)Estimated Reading Time 3 minsServings 8Total Time 1 hr 5 mins
- Dice your potatoes into 1 inch cubes. I find that slicing the potatoes into 1 inch strips, stacking them, then slicing into 1 inch strips across cubes much faster.
- Place cubed potatoes in a pot with water. The water only needs to be 1 inch higher than the potatoes. Bring to a boil, then let it cook for about 15 minutes.
RED POTATO SALAD WITH MUSTARD DRESSING - FOOD AND WINE
From foodandwine.com
Servings 8
- In a large pot, cover the potatoes with water, add a large pinch of salt and boil until just tender, about 25 minutes. Drain and let cool slightly.
- In a small skillet, toast the fennel seeds over moderate heat until lightly browned, about 40 seconds. Let cool, then crush the seeds to a coarse powder in a mortar. Transfer the fennel to a bowl and stir in the mustard, mayonnaise, vinegar, Worcestershire, shallot and garlic.
- Quarter the potatoes and transfer them to a large bowl. Add the mustard dressing and toss well. Season with salt and pepper. Serve warm or chilled.
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From rachelcooks.com
Ratings 4Calories 363 per servingCategory Salads
- Cut potatoes in halves or quarters so they are evenly sized. Put potatoes in large saucepan, add water to cover, and add 1 teaspoon salt. Over high heat, bring to boil. Turn heat down to medium low, cover pan, and boil potatoes 10-12 minutes, or until just tender but still firm.
RED POTATO SALAD | A CLASSIC POTATO SALAD RECIPE
From greatgrubdelicioustreats.com
4.4/5 (70)Total Time 50 minsCategory Potato Salad, Salad, Side Dish
- In a large saucepan, cover potatoes with water, bring to a boil and cook on medium flame until fork tender. About 20 minutes.
- Boil eggs while potatoes are boiling. Drain and rinse with cold water. Cover with cold water to continue cooling the eggs until ready to use.
- In a large mixing bowl, place chopped pickles, onions, mayonnaise, mustard, salt and pepper. Stir.
RED POTATO SALAD WITH BACON AND CORN (NO MAYO ...
From recipetineats.com
4.9/5 (15)Category Side DishCuisine WesternCalories 465 per serving
- Cook potato: Bring a large pot of water to the boil and add salt. Add potato. Bring it back up to the boil, then cook for 5 minutes or until just soft. Keep an eye on them – sliced potatoes cook quickly, and if they overcook they will break when tossing.
- Drain and marinate: Drain potatoes, then transfer them to a bowl. Handle gently – the shape of these potatoes make them prone to breaking while hot (they're firmer when cool). Pour over 3/4 of the dressing, add eschalots and toss very gently. Set aside to marinate for 30 minutes.
- Cook bacon: Place bacon in a cold non-stick pan then turn the stove to medium high. As the pan heats, the bacon fat will melt so there's no need for oil! Cook bacon, stirring constantly (to avoid spitting!), until golden or to your taste. Drain on paper towels.
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From lemonblossoms.com
5/5 (2)Total Time 35 minsCategory Salad, Side DishCalories 460 per serving
- Peel and cut the potatoes into bite size pieces and place them in a pot with enough lightly salted water to cover them by 1 inch. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer uncovered, for about 10 -15 minutes or until tender but not falling apart. Drain and transfer the potatoes to a medium bowl.
- Meanwhile, place the bacon in a large skillet and cook until crisp. Remove the crispy bacon from the skillet and place on a paper towel-lined plate.
- Pour off some of the rendered bacon fat from the skillet, reserving about 3 tablespoons. Add the onion to the skillet and cook, over medium-low heat for about 4-5 minutes or until the onions are soft and translucent but not browned.
- Whisk in the vinegar, Dijon mustard, whole grain mustard, sugar, oil, salt and pepper and stir until heated through and a bubbly.
CREAMY RED POTATO SALAD WITH BACON - FEAST AND FARM
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5/5 (2)Total Time 35 minsCategory Side DishCalories 346 per serving
- Boil potatoes in salted water until just fork tender but not falling apart, about 18 minutes or so. Drain and allow to cool for 10-15 minutes before adding to the sauce.
- In a large bowl mix the mayo, sour cream, salt, pepper, green onions, parsley and horseradish. Add potatoes when they are cool enough and stir well.
- Cover and refrigerate overnight or a couple of days for the best flavor. Garnish with bacon and green onions before serving if desired.
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From foodiewithfamily.com
5/5 (7)Category Barbecue, Picnic, Side DishCuisine AmericanCalories 369 per serving
- Bring 4 quarts of water to a boil in a large pot high heat. Add 1/4 cup of salt to the water and stir to dissolve. Carefully add the potatoes to the water and return to a boil.
- Boil the potatoes for between 8 and 15 minutes, depending on what size you cut them. Beginning at 8 minutes, use tongs to extract a piece of potato and test for doneness. Do this until they are tender and easily pierced with a fork, knife, toothpick, or skewer.
- Add vinegar and diced sweet onion to the pan and toss to distribute. Put a tight fitting lid on the pan and refrigerate to bring the potatoes to body temperature.
RED POTATO SALAD WITH WHOLE GRAIN MUSTARD - GOOD CHEAP EATS
From goodcheapeats.com
4.8/5 (5)Total Time 35 minsCategory Side DishCalories 216 per serving
- In a large pot of salted water, place the potato chunks. Bring to a boil and simmer, about 25 minutes until tender. Drain.
- In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, salt and pepper to taste. Stir in the potatoes and coat the potatoes well. Refrigerate until well chilled.
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From thisgalcooks.com
Servings 8Total Time 30 minsCategory SaladsCalories 541 per serving
- Boil the potatoes until tender. Remove from heat and allow to cool. (I cover mine and put them in the freezer for about 10-15 minutes)
- In a mixing bowl, whisk together the mayo, sour cream, red wine vinegar, dijon mustard, salt, garlic powder, cayenne pepper and pepper. Add the dill, dill pickle, onion, green onion and bacon. Mix well.
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