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.
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.
POTATO AND BACON SALAD
This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.
Provided by readernut
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
- Meanwhile, 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, and place in a bowl of cold water to cool.
- Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
- Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
- Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 22.3 g, Cholesterol 131.8 mg, Fat 27 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 419.8 mg, Sugar 1.7 g
WARM POTATO LEEK SALAD
Make and share this Warm Potato Leek Salad recipe from Food.com.
Provided by chia2160
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
- Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
- Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
- Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
LEEK, POTATO & BACON BAKE
This bake is a cross between two classics - creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish
Provided by Jane Hornby
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
- Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.
Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium
TANGY POTATO AND LEEK SALAD
This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
- Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.
Nutrition Facts : Calories 158 g, Fat 3 g, Fiber 3 g, Protein 4 g
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