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.
QUICK BACON POTATO SALAD
My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to potluck gatherings. -Tami Gallagher, Eagan, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.
Nutrition Facts :
BACON POTATO SALAD
"My family requests this potato salad whenever we go on picnics. It's a well-seasoned salad that gets a slight smoky flavor from the addition of bacon," says Charlotte McDaniel of Williamsville, Illinois.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. , Drain potatoes. When cool enough to handle, peel and cut into cubes. Place in a large bowl. Add the onion, vinegar, celery seed, salt, pepper, bacon and reserved drippings; toss gently. Cool to room temperature. Fold in mayonnaise. Cover and refrigerate overnight.
Nutrition Facts : Calories 355 calories, Fat 27g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 529mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
BACON POTATO SALAD - FAMILY LEGACY
This recipe has been passed down for generations. Enjoy. It's savory!
Provided by roterdirndl
Categories Creamy Potato Salad
Time 8h55m
Yield 12
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 slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
- Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 23.3 g, Cholesterol 128.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 8.6 g, SaturatedFat 6.6 g, Sodium 718.5 mg, Sugar 2.5 g
BACON POTATO SALAD - FAMILY LEGACY
This recipe has been passed down for generations. Enjoy. It's savory!
Provided by roterdirndl
Categories Creamy Potato Salad
Time 8h55m
Yield 12
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 slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
- Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 23.3 g, Cholesterol 128.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 8.6 g, SaturatedFat 6.6 g, Sodium 718.5 mg, Sugar 2.5 g
YOU'RE-BACON-ME-CRAZY POTATO SALAD
It isn't a summer cookout without potato salad, but the stuff from the deli just isn't our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it's my family's top request for a side. -Paul Cogswell, League City, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.
Nutrition Facts : Calories 424 calories, Fat 36g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 1147mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
BACON POTATO SALAD - FAMILY LEGACY
This recipe has been passed down for generations. Enjoy. It's savory!
Provided by roterdirndl
Categories Creamy Potato Salad
Time 8h55m
Yield 12
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 slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
- Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 23.3 g, Cholesterol 128.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 8.6 g, SaturatedFat 6.6 g, Sodium 718.5 mg, Sugar 2.5 g
BACON AND POTATO SALAD
This is a firm family summer favourite, it's a meal in itself and very tasty. I love it because it is cheap and easy!
Provided by darrenlisa
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Boil the potatoes, beans and broad beans
- Fry or grill the bacon till crispy
- Run Potatoes and beans under cold water until cooled.
- Half the potatoes and place in bowl, add bacon and beans.
- Stir in the mayonnaise, tossing the salad till all covered, add more if needs be. Should just coat everything lightly.
- Sprinkle top with cress and serve
BACON POTATO SALAD - FAMILY LEGACY
This recipe has been passed down for generations. Enjoy. It's savory!
Provided by roterdirndl
Categories Creamy Potato Salad
Time 8h55m
Yield 12
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 slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
- Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 23.3 g, Cholesterol 128.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 8.6 g, SaturatedFat 6.6 g, Sodium 718.5 mg, Sugar 2.5 g
COUNTRY BACON POTATO SALAD
Yummy alternative to traditional potato salad. Quick and easy to make for something that tastes so good.
Provided by Shena
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix potatoes, bacon, green pepper, onion, eggs in a large bowl.
- Add dressing and lemon juice; mix lightly.
- Season to taste with salt and pepper.
- Regrigerate.
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