WARM BACON POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the vinaigrette:
- Mix all the ingredients together in a small bowl and set aside.
- Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
- Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
- Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.
BACON POTATO SALAD
Provided by Emeril Lagasse
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
SULTSZALONNAS KRUMPLISALATA (HOT BACON POTATO SALAD)
Make and share this Sultszalonnas Krumplisalata (Hot Bacon Potato Salad) recipe from Food.com.
Provided by CoffeeMom
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water until tender.
- Peel, cut into slices, and place in mixing bowl.
- Dice and fry in frying pan 1/4 lb. bacon, till almost crisp. Do not let burn.
- Remove diced bacon and place into mixing bowl with other ingredients.
- Peel and dice onion and place into reserved bacon fat. Saute a few minutes.
- Remove sauted diced onion with slotted spoon and place into mixing bowl.
- Into at least 2 Tbs. bacon fat, cook 2 Tbs. flour until smooth and bubbly, add 3 Tbs. vinegar and 2 teaspoon sugar, 1 teaspoons salt, and enough water to make a medium sauce. (About 1 cup or more).
- Bring to a boil and cook until sauce is thickened.
- Pour over ingredients in mixing bowl, and toss and mix.
- Taste, if needed add more salt. (Vinegar and Bacon are salty, so add salt last).
Nutrition Facts : Calories 468.4, Fat 13.4, SaturatedFat 4.4, Cholesterol 19.3, Sodium 845.3, Carbohydrate 74.8, Fiber 7.6, Sugar 7.1, Protein 11.9
WARM NEW POTATO SALAD WITH BACON & BLUE CHEESE
This French-style main meal salad with roasted new potatoes makes a fabulous lunch
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 289 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Protein 11 grams protein, Sodium 1.65 milligram of sodium
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
CAESAR AND BACON POTATO SALAD
Make and share this Caesar and Bacon Potato Salad recipe from Food.com.
Provided by jovigirl
Categories Potato
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, place potatoes; add enough water to cover potatoes.
- Heat to boiling, reduce heat to medium. Cook 5 minutes.
- Add green beans.
- Cook 4-6 minutes or until potatoes and beans are tender; drain.
- Cool 15 minutes.
- Peel and chop one of the eggs.
- In medium bowl, mix dressing, basil, salt and pepper.
- Add potatoes, beans, chopped egg and bacon; stir gently to mix.
- Cover and refrigerate 1 hour.
- Line serving plate with lettuce.
- Spoon salad onto lettuce.
- Peel and coarsely chop remaining egg; sprinkle over salad.
Nutrition Facts : Calories 335.7, Fat 15.6, SaturatedFat 3.1, Cholesterol 75.7, Sodium 589.1, Carbohydrate 40.2, Fiber 5.7, Sugar 3, Protein 9.4
SCALLION AND BACON POTATO SALAD
Make and share this Scallion and Bacon Potato Salad recipe from Food.com.
Provided by Auntie Jan
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in a skillet until crisp.
- Transfer with tongs to paper towels to drain.
- Pour fat from skillet into a measuring cup and reserve.
- Coarsely crumble bacon.
- Pour vinegar into a large bowl.
- Put potatoes in a 5-quart pot, covered with cold water by 2 inches.
- And simmer, uncovered until tender, 20 minutes.
- Drain potatoes in a colander.
- Rinse slightly with cold water.
- When potatoes are cool, quarter them.
- Add them to bowl as cut, tossing to coat.
- Add 1 tablespoon reserved bacon fat and remaining ingredients.
- Toss and combine well.
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