WARM POTATO SALAD WITH BACON
Categories Salad Potato Side Quick & Easy Bacon Summer Chive Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cover potatoes generously with cold salted water (1 tablespoon salt for 3 quarts water) in a pot and simmer until potatoes are tender, about 30 minutes. Drain potatoes.
- When potatoes are cool enough to handle but still warm, peel and cut into 1-inch pieces, then toss with vinegar and 1/2 teaspoon salt in a large bowl.
- Cook bacon in oil in a large heavy skillet over medium-low heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet.
- Add 1/4 cup of hot bacon fat to potatoes and toss. Coarsely crumble bacon on top, then add chives and salt and pepper to taste and toss.
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.
EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON
I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!
Provided by Garden Girl
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
- Spread corn evenly over potatoes.
- Spread chopped onions over potatoes.
- Lightly smash garlic distribute cloves evenly through potatoes.
- Drizzle liberally with olive oil and salt and pepper.
- Toss to combine.
- Roast until potatoes are cooked and crisp.
- Cook and chop or crumble bacon, put aside.
- Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
- After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
- Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!
WARM POTATO SALAD WITH WILTED SPINACH
I got this recipe from "The Good Egg" by Marie Simmons. She also offers a version with bacon, but I think this is really good without it. I'd guess this doesn't keep too well...I couldn't say for sure, though, because we finished it off pretty fast.
Provided by Aunt Cookie
Categories Spinach
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
- Add potatoes, spinach, eggs, and onion to a serving bowl.
- Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
- Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.
Nutrition Facts : Calories 573.8, Fat 42.4, SaturatedFat 6.9, Cholesterol 279.8, Sodium 171.9, Carbohydrate 34.7, Fiber 5, Sugar 3.6, Protein 14.2
IRISH WARM POTATO SALAD WITH BACON DRESSING
The mint in this recipe is a new and surprising twist. I made this recipe for my son on a special occasion and he loved it. I like to try cultural spin-offs sometimes. Also, I used a spicy mustard with horseradish since Irish mustard might be hard to find and substituted scallions for the chives.
Provided by Robin DuPree
Categories Potato Salads
Number Of Ingredients 11
Steps:
- 1. Scrape or rub off the skins from the new potatoes, and cook in salted water with the mint for about 10 minutes, or until just tender. Drain and allow to cool a little, then turn into a salad bowl.
- 2. Heat the oil on a frying pan, then add the onion and cook gently until just softening. Add the diced bacon to the pan and cook for 3-5 minutes, until beginning to crisp.
- 3. Add the garlic and cook for another minute or so, and then add the chopped herbs, the vinegar, mustard, and seasoning to taste, remembering that the bacon may be salty.
- 4. Pour the dressing over the potatoes. Toss gently to mix, and serve warm.
- 5. Variations: Finely chopped spring onions (scallions) can replace the chopped chives and/or chopped parsley, if you like.
WARM DIJON POTATO SALAD
A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!
Provided by MommyKirsten
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
- Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 24.1 g, Cholesterol 6.3 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 344.8 mg, Sugar 2.4 g
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
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.
WARM POTATO SALAD WITH TUNA AND BACON
Provided by Megan Mitchell
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a medium saucepot and add enough cold water to cover by at least 2 inches. Add a large handful of salt and bring to a boil over medium heat. Reduce to a simmer and cook until tender and pierces easily when you insert a paring knife, 10 to 15 minutes.
- While the potatoes cook, heat a 12-inch nonstick skillet over medium heat. Add the bacon and cook, flipping occasionally, until golden and crispy, 10 to 12 minutes. Remove and let drain on a paper towel-lined plate then cut crosswise 1/4 inch thick. Set aside.
- To make the dressing combine the oil, vinegar, both mustards, some pepper and a large
- pinch of salt in a small bowl. Whisk together and taste for seasoning.
- Once the potatoes have cooked, drain and carefully--they'll be hot--cut in half. Place in a large
- bowl and add the bacon. Pour the dressing over the potatoes and bacon and toss. Let sit for a few minutes so the flavors can absorb. Add the chives.
- Break the tuna into large chunks directly into the potato salad. Gently toss with a silicone spatula just to mix through, keeping the tuna in large chunks.
- Scoop into a shallow bowl or platter, garnish with more chives, black pepper and the chive blossoms, if using. Serve warm.
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- Roast potatoes at 400 F for about 15-20 minutes (baby potatoes) or 40 minutes for medium ones. You want them to be soft enough to poke a fork into, with brown, crispy skins. The crispier the skins, the better it tastes. Last time I made this, I didn't have small potatoes and in an effort to speed up the process, I cut my medium potatoes in half and roasted them with the cut side down on my stone baking sheet. This was serendipitous, because I had unknowingly added an extra surface that could be crispified.
- While potatoes are cooking, get out a frying pan and saute your other ingredients. First, cook up your bacon then set it aside. Drain out some of the bacon grease, and then use the remaining grease to fry your asparagus pieces, and once they're almost finished (they only take 5 minutes or less if your pan is already hot), then add the swiss chard (spinach, whatever leafy greens you're using) in for the last minute. You only want to wilt the greens, mostly, not cook them to death.
- Let potatoes cool off for a few minutes after coming out of the oven. I cut them in half to speed this up. In the meantime, measure out your olive oil, balsamic vinegar and mayonnaise. Start with 1/2 cup, and you can up it to 3/4 cup mayo if you feel like the potatoes are a bit dry still. Chop up green onions and add them to the bowl, along with your sauteed asparagus, greens, and chopped bacon.
- Cut the potatoes into bite-sized pieces (about 1 inch). I actually like using my kitchen scissors for this job, but you can just chop them on a cutting board.
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