BIG DADDY'S GRILLED BLUE CHEESE-AND-BACON POTATO SALAD RECIPE - (3.9/5)
Provided by á-46177
Number Of Ingredients 14
Steps:
- Preparation 1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet. 2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes. 3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon. *Balsamic vinegar may be substituted but will darken the color of the dressing.
DAD'S POTATO SALAD
Just Like Mom used to make except better, because this is like Dad makes. This is great for picnics, family reunions, feeding a FAMILY of 7 at HOME or a FAMILY of 8 at the FIRE STATION. Nothing beats a great traditional potato salad and this is just that...A GREAT TRADITIONAL POTATO SALAD!
Provided by mattdillard911
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h55m
Yield 15
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
- While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
- Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.
Nutrition Facts : Calories 613.4 calories, Carbohydrate 53.8 g, Cholesterol 165.5 mg, Fat 39.8 g, Fiber 5.5 g, Protein 13.2 g, SaturatedFat 6.7 g, Sodium 726.4 mg, Sugar 4.3 g
BIG DADDY'S GRILLED BLUE CHEESE-AND-BACON POTATO SALAD
Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor-plus it makes cleanup a breeze.
Provided by Southern Living Test Kitchen
Time 1h5m
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
- Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.
- Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.
- *Balsamic vinegar may be substituted but will darken the color of the dressing.
HOLIDAY BLISS POTATO SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the eggs in a saucepan, with water to cover, and add a pinch of salt. Cover and bring to a boil over medium heat. Remove the saucepan from the heat and allow it to sit for 10 minutes. Remove the eggs from the water and shock in an ice bath until cool. Peel and chop the eggs on a cutting board and put into a medium bowl. Set aside.
- Add the potatoes to a medium pan and cover with water. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray.
- In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley. Add eggs and cooled potatoes. Toss together and add black pepper, to taste.
BIG DADDY'S GARLIC-CHEESE MASHED POTATOES
This is SO good. A recipe from the 2008 Next Food Network Star, Aaron McCargo Jr. The recipe as it is published on the FN website has a couple typos in the ingredient quantities. I'll post my corrections here.
Provided by DoveChocolatierinKY
Categories Potato
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash red potatoes well, as you will leave the skin on. Quarter the potatoes and cover with water. Boil until fork tender. Drain the water, and place potatoes back into pan.
- In a saucepan, heat heavy cream, butter and garlic. Bring to a light simmer then turn off the heat and add to the potatoes.
- Mash potatoes, and add salt & pepper to taste.
- Add the cheese and mix.
DAD'S POTATO SALAD
Make and share this Dad's Potato Salad recipe from Food.com.
Provided by Mayniac May Family
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Dice peeled potatoes and cook until done.
- Boil eggs (10 minutes of solid boiling) and cut into medium size chunks.
- Dice pickles.
- Mix all ingredients together.
- **Mayo and mustard is approximate. It depends on the size of your potatoes as well as how your preference is. Salt to your preferred taste as well.
- Refrigerate until cold.
Nutrition Facts : Calories 1152.2, Fat 56.8, SaturatedFat 10.9, Cholesterol 666.5, Sodium 2446.3, Carbohydrate 132.2, Fiber 14.2, Sugar 17.3, Protein 32.9
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