SMOKY POTATO SALAD WITH BACON
I made this potato salad with bacon up on a Sunday afternoon that I was entertaining family. It is a delicious recipe that can be served at any temperature, though room temperature seems to be when the flavors are at their best! Perfect to take to any party!
Provided by Amanda W
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cut into bite-sized pieces.
- At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Transfer 3 tablespoons bacon drippings to a large bowl.
- Add mayonnaise, Parmesan cheese, paprika, mustard powder, parsley, chives, Worcestershire sauce, garlic, and seasoned salt to the bacon drippings and whisk until combined. Stir in red onion and chopped bacon. Fold in cooked potatoes. Serve at room temperature.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 21.3 g, Cholesterol 22.8 mg, Fat 27.1 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 537.6 mg, Sugar 2.1 g
SMOKED PAPRIKA POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
- Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.
BACON AND CHIPOTLE POTATO SALAD
Combine TABASCO® Chipotle Sauce with bacon to make a smoky potato salad that's full of flavor.
Provided by Tabasco
Categories Trusted Brands: Recipes and Tips TABASCO® Brand
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil.
- Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.
- Meanwhile, in a small bowl, combine sour cream, mayonnaise, TABASCO® Chipotle Sauce, mustard, and garlic; mix well.
- Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate.
Nutrition Facts : Calories 373.5 calories, Carbohydrate 23.5 g, Cholesterol 99.8 mg, Fat 28.8 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 8.6 g, Sodium 466.8 mg, Sugar 1.3 g
GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE
A vinegary potato salad with bacon is one of the great Germanish summertime traditions. Here I've added a Mexican accent in the form of the canned, smoked jalapeño known as chipotle chile en adobo. (A small can, well covered, will keep for months in the refrigerator.)
Provided by Sam Sifton
Categories easy, salads and dressings
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
- Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
- Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
- Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
- For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams
SMOKIN' POTATO SALAD
Provided by Guy Fieri
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Oil the grill grates well.
- Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.
- Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
- In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.
- Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.
MA HUCK'S SMOKY POTATO SALAD
This is the hands-down best potato salad out there. Everyone who tries it can't stop eating it. Even my friend who doesn't generally care for potato salad raves about this one! Try it, I dare you to not LOVE it!
Provided by Susie Huckvale @susiehuck
Categories Salads
Number Of Ingredients 8
Steps:
- Boil potatoes.
- In a separate saucepan, also boil one egg per potato until hard-cooked.
- While potatoes and eggs are cooking, cook bacon until crispy.
- Cool and break bacon into pieces.
- Cool cooked potatoes, then peel. Cut up potatoes into chunks and place in a large bowl.
- Cool eggs by running cold water over them.
- When cool enough to handle, peel eggs and use an egg slicer, to cut lengthwise, then turn egg, and cut crosswise to produce small chopped eggs.
- Sprinkle potatoes and eggs with salt, and lightly mix. Set aside.
- In a mixing bowl, mix by hand: Mayonnaise (real mayo, NOT reduced fat), onion powder, liquid smoke, and yellow mustard. Set aside.
- Mix bacon into potato and egg mixture.
- Pour sauce over all and mix with a wooden spoon. Salt to taste if necessary.
- Make sure the sauce is good and creamy. If the salad is too dry, add more mayo until creamy.
- Chill salad and serve. YUM!
DIGGY'S SMOKED POTATO SALAD
Make and share this Diggy's Smoked Potato Salad recipe from Food.com.
Provided by tshull777
Categories Pork
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 26
Steps:
- Dice bacon into small 1/2 inch squares. Fry up peppered bacon and reserve the grease. Slather potatoes with bacon grease, season heavily with kosher salt, fresh cracked black pepper and dill weed.
- Preheat grill set up for indirect low heat (225 degrees). Add apple wood chips soaked in water for 1 hour to create smoke. Arrange potato quarters over drip pan and smoke for 1 - 1 1/2 hours, turn occasionally and move around if you have hot spots, until almost fork tender. (They should still hold together but bite through nicely al dente).
- While those are smoking, make dressing. In a blender mix together all ingredients for dressing until smooth and all the herbs are nicely incorporated into the dressing. Taste, you may need to add a bit more sugar to your liking. Remove from blender, put into non-reactive bowl. Set aside in fridge.
- While potatoes are still smoking, dice/mince all salad ingredients, refrigerate. Once potatoes are done, let them cool completely before dicing them. Once diced, combine with other egg/veggies mixture. Pour sauce over top and gently mix ingredients together. Garnish with paprika, basil leaves, cooked reserved bacon. ENJOY!
Nutrition Facts : Calories 576, Fat 24.3, SaturatedFat 5.6, Cholesterol 354.7, Sodium 1220.7, Carbohydrate 71.3, Fiber 8.9, Sugar 23.2, Protein 19.2
SMOKED CHEESE ( GOUDA OR ALPS) POTATO SALAD
If you like smoked cheese you will love this. Goes great with a BBQ or picnic. Put it on you shopping list today, you won't be disappointed.
Provided by Michelle Dominic
Categories Potato
Time 31m
Yield 1 1/2 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients together.
- Mix lemon juice, mayo and salt and pepper.
- Mix into salad.
- Chill for 1 hour.
- ENJOY.
Nutrition Facts : Calories 255.8, Fat 15.7, SaturatedFat 2.7, Cholesterol 86, Sodium 439.9, Carbohydrate 24.3, Fiber 2.2, Sugar 3.8, Protein 5.8
SMOKY POTATO SALAD
Can be prepared in 45 minutes or less.
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a 3-quart saucepan combine potatoes with cold water to cover by 2 inches and bring to a boil. Add salt and simmer, covered, until potatoes are just tender, 10 to 15 minutes. In a colander drain potatoes and cool. (Potatoes may be boiled 2 days ahead and chilled, covered.)
- Prepare grill.
- In a skillet cook bacon over moderate heat until crisp. Transfer bacon to paper towels to drain and reserve 1 tablespoon drippings. Break bacon into large bits.
- Halve potatoes and toss gently with 1 tablespoon oil to coat well. Arrange potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals and grill until golden, 4 to 5 minutes. (Alternatively, potatoes may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.)
- Cut scallions crosswise into 1 1/2-inch pieces and quarter pieces lengthwise.
- In a large bowl toss potatoes with reserved drippings, bacon, remaining 3 tablespoons oil, vinegar, scallions, pepper, and salt to taste. Serve potato salad at room temperature.
BBQ SMOKED BAKED POTATOES
These smoked potatoes are prepared with a herb and spice rub and are perfect served alongside barbecued or grilled meats.
Provided by Derrick Riches
Categories Side Dish
Time 2h45m
Yield 8
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Wash and dry potatoes.
- Rub warm, soft bacon grease into the skin of each potato, covering completely.
- Mix the rest of the ingredients together in a small bowl. Roll each potato in the herb mixture, making sure to cover it completely. Puncture each potato several times using a fork.
- Place the potatoes on the hot grill in a smoker, and smoke for 1 hour at 250 F, turning once.
- Remove potatoes from the smoker and wrap each in a double layer of heavy-duty aluminum foil. Seal the foil and place back in the smoker for another 1 to 1 1/2 hours or until the potatoes are tender in the center when poked with a knife or skewer.
Nutrition Facts : Calories 442 kcal, Carbohydrate 48 g, Cholesterol 25 mg, Fiber 6 g, Protein 6 g, SaturatedFat 10 g, Sodium 1007 mg, Sugar 5 g, Fat 26 g, ServingSize 8 servings, UnsaturatedFat 0 g
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