BACON AND SHALLOT POTATO SALAD
The German-style potato salad doesn't contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It's best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving.
Provided by Melissa Clark
Categories lunch, salads and dressings
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
- Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
- Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
- In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 270 milligrams, Sugar 2 grams, TransFat 0 grams
BABY POTATO SALAD WITH CRISPY BACON AND SHALLOTS.
This delicious salad is a nice alternative to the traditional mayonnaise potatoe salad. We enjoy it and hope you do also. Please feel free to review and post your comments as they help us and others learn. J & D.
Provided by Debi and Johnny
Categories < 30 Mins
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a saucepan and bring to the boil. simmer for 6 to 7 minuted until the potatoes are tender but yet not very soft. Strain and allow to cool.
- Thinly slice the shallots and garlic. Cut the bacon into small pieces. Heat the oil in a pan/wok and fry the shallots, garlic and bacon until crispy. Allow the bacon to have a head start to allow it to become crispy and crunchy while frying. When the mixture is just about ready add the few sprigs of thyme and the cracked pepper. Allow this mixture to cool.
- Slice the cool potatoes into quarters and add the cool bacon/shallots and garlic. Mix together and add the basil pesto to glaze all the ingredients.
- Sprinkle the Parmesan on top and serve.
- Enjoy.
Nutrition Facts : Calories 304.5, Fat 4.4, SaturatedFat 1.5, Cholesterol 9.3, Sodium 209.2, Carbohydrate 57.3, Fiber 8.7, Sugar 4, Protein 9.8
CRISPY BABY POTATO BITES WITH SOUR CREAM AND BACON
Steps:
- Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing).
- Preheat the oven to 400 degrees F.
- Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes.
- While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces.
- In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately.
CRISPY BABY POTATOES
Baby potatoes, garlic powder, dried parsley, and a little salt and pepper is all that you need for these little gems. Easy to prepare and they can be made well in advance, a bonus when planning a dinner party or for an easy night meal. I've used parsley and garlic but you can choose any seasoning that will complement your meal.
Provided by Bren
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until just fork tender, about 10 minutes or longer, depending on the size of the potatoes.
- Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
- Heat oil in a large skillet over medium-high heat. Add potatoes to the hot oil. Cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 29.9 g, Fat 3.5 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 49.3 mg, Sugar 1.4 g
MARKET BABY POTATO SALAD
If you time it right, you can hustle and get everything chopped up before the potatoes finish cooking. But do yourself a favor and get some slab bacon-pre-sliced bacon is usually too thin to cut into proper lardons.
Provided by mommymakeit4u
Categories Pork
Time 30m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 13
Steps:
- Start your potatoes in a pot of cold, salted water. Bring to a boil, then simmer till cooked through. Meanwhile:.
- Soft-boil your eggs. Start the eggs in a pot with cold water, a splash of vinegar, and salt. Bring to a boil, then low simmer for four to five minutes. Immediately drain and rinse with cold water. Peel. Dice the eggs.
- Eat one of your delicious soft-boiled eggs with a little salt and pepper.
- Cut your bacon into lardons. Cook on medium heat until nice and crispy. Drain out the fat.
- Combine everything in a big bowl. Season.
CRISPY BACON POTATO SALAD
Impress everyone at the cookout when you bring this Crispy Bacon Potato Salad. A creamy mustard-mayo blend is the perfect dressing for this Crispy Bacon Potato Salad that's made with Yukon Gold potatoes.
Provided by My Food and Family
Categories Recipes
Time 2h25m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water in saucepan 15 min. or just until tender; drain. Cool.
- Mix mayo and mustard in large bowl. Add potatoes and remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 1 g, Protein 3 g
POTATO SALAD WITH AVOCADO AND BACON
Potato and avocado salad with bacon.
Provided by emme0919
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 10
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 let cool to room temperature, 15 to 20 minutes.
- While potatoes cool, 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. Crumble.
- Sprinkle avocados with lemon juice and toss to coat.
- Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper; toss.
- Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 19.8 g, Cholesterol 27.3 mg, Fat 38.2 g, Fiber 6 g, Protein 8.8 g, SaturatedFat 6.8 g, Sodium 547 mg, Sugar 1.8 g
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