Caramelized Onion And Bacon Potato Salad Recipes

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CARAMELIZED ONION AND BACON POTATO SALAD



Caramelized Onion and Bacon Potato Salad image

I was looking for a lower-calorie way to make my husband's favorite summer side dish, as my traditional potato salad was laden with eggs and mayo! The tzatziki dip as dressing certainly did the trick! The tarragon in the onions gives that hint of 'what is that?' to this recipe! Can be served warm or chilled.

Provided by Ellen Violet-Muir

Categories     Salad     Potato Salad Recipes     No Mayo

Time 45m

Yield 10

Number Of Ingredients 8

30 small small potatoes, or more as needed
1 large red onion, sliced into 1/8-inch pieces
1 teaspoon dried tarragon
3 fluid ounces white wine
4 slices bacon, cut into 1/2-inch pieces
½ cup tzatziki sauce, or more to taste
5 tablespoons chopped fresh chives
salt and ground black pepper to taste

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, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
  • Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  • Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.

Nutrition Facts : Calories 403.2 calories, Carbohydrate 83.7 g, Cholesterol 4 mg, Fat 12.3 g, Fiber 9 g, Protein 11.6 g, SaturatedFat 0.7 g, Sodium 125 mg, Sugar 6.3 g

CARAMELIZED ONION POTATO SALAD WITH BACON



Caramelized Onion Potato Salad With Bacon image

This is just PERFECT. A different take on a classic that just makes so much sense. I took a few recipes, mushed them together, an tweaked them to come up with this salad that fits my family perfectly. I hope you enjoy it!

Provided by Red Hook

Categories     Pork

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 14

8 potatoes
8 slices bacon
1 large onion
2 tablespoons butter
1 tablespoon brown sugar
chives (optional, sort of)
1/2 cup mayonnaise
1 tablespoon mustard
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon balsamic vinegar
1 teaspoon lemon juice
2 teaspoons fresh rosemary

Steps:

  • 1. Cut the potatoes (with skins attached, gotta love the extra vitamins) into bite sized pieces and get them boiling in water without salt.
  • 2. "Fake" caramelize the onions by sweating them over medium heat with the butter and brown sugar. This takes about 20-30 minutes.
  • 3. Cut the bacon into little pieces and fry them up. Use the cheap bacon, it doesn't really matter here. I take a package and cut the whole thing in half and use that. You want them all browned but not too crunchy. Drain them on a paper towel.
  • 4. By the time 2 and 3 are done, the potatoes should be ready. Don't let them get mushy. You want them firm enough to stay together when you pierce them with the fork.
  • 5. Mix the potatoes, onions, and bacon. Yum.
  • 6. Let these three things cool.
  • 7. Mix the remaining ingredients well, leaving extra chives out for garnish. I use wild chives when they are available because they are free, grow like weeds, and are easy to distinguish. The measurements are approximate. This dish rocks. You can leave out the chives but you are doing yourself a great disservice. Make sure you use fresh rosemary and chop it finely. The dried stuff will not do so well in this dish unless you let it sit for at least a day or two before eating.
  • 8. Gently stir in about half of the dressing. You want to be sure to not overdo it on the dressing, so I start with half and add as needed. Just go with what's right for you.
  • 9. Let it chill for an hour at least for the flavors to marry. And say yum again.

CARAMELIZED ONION SWEET POTATO SALAD



Caramelized Onion Sweet Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
3 red onions, peeled, halved and thinly sliced
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon honey
1 tablespoon finely chopped orange zest
1 tablespoon finely chopped fresh thyme
3 sweet potatoes, sliced into 1/2-thick slices
Vegetable oil
Salt and freshly ground pepper

Steps:

  • Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
  • Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.

CARAMELIZED ONION AND BACON DIP WITH POTATO CHIPS AND CRUDITE



Caramelized Onion and Bacon Dip with Potato Chips and Crudite image

Fresh, crunchy vegetables (crudite) taste great with the salty-sweet combo of this simple party dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

4 bacon strips, chopped
1/4 cup extra-virgin olive oil
3 pounds yellow onions, peeled, halved, and thinly sliced
1 teaspoon coarse salt
2 tablespoons white-wine vinegar
1 1/2 cups mayonnaise
1 cup sour cream
1/4 cup vegetable oil
3 small shallots, thinly sliced into rings
For serving: potato chips, celery, carrots, or other raw vegetables

Steps:

  • In a small skillet, cook the bacon until the fat is rendered out. Drain bacon, reserving the fat in the pan.
  • Heat olive oil in a large skillet. Add onions and salt. Cook onions over low heat, stirring occasionally, until they are soft and deep golden in color, about 1 hour. Add water if needed. Add the vinegar in the last minute of cooking. Cool to room temperature.
  • In a large bowl, stir together the mayonnaise, sour cream, onions, and bacon.
  • Add vegetable oil to the skillet with bacon fat. Reheat on medium-high until the oil shimmers. Add the shallots, lower the heat, and cook until golden brown, stirring occasionally, about 2 minutes. Drain, and garnish dip with fried shallots.

CARAMELIZED ONION AND BACON POTATO SALAD



Caramelized Onion and Bacon Potato Salad image

I was looking for a lower-calorie way to make my husband's favorite summer side dish, as my traditional potato salad was laden with eggs and mayo! The tzatziki dip as dressing certainly did the trick! The tarragon in the onions gives that hint of 'what is that?' to this recipe! Can be served warm or chilled.

Provided by Ellen Violet-Muir

Categories     No Mayo Potato Salad

Time 45m

Yield 10

Number Of Ingredients 8

30 small small potatoes, or more as needed
1 large red onion, sliced into 1/8-inch pieces
1 teaspoon dried tarragon
3 fluid ounces white wine
4 slices bacon, cut into 1/2-inch pieces
½ cup tzatziki sauce, or more to taste
5 tablespoons chopped fresh chives
salt and ground black pepper to taste

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, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
  • Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  • Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.

Nutrition Facts : Calories 403.2 calories, Carbohydrate 83.7 g, Cholesterol 4 mg, Fat 12.3 g, Fiber 9 g, Protein 11.6 g, SaturatedFat 0.7 g, Sodium 125 mg, Sugar 6.3 g

CARAMELIZED ONION POTATO SALAD



Caramelized Onion Potato Salad image

This is the recipe I make on a day where a little extra time isn't an issue and I'm craving comfort food. The tarragon vinegar and caramelized onions in this salad will leave you smacking your lips. You can serve this potato salad immediately, but it will taste much better after being refrigerated for several hours. Double or triple the recipe if you are making it for a large event. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 11

2 tablespoons olive oil
2 medium onions, quartered and sliced
4 pounds medium red potatoes, peeled and cubed (about 8 cups)
1 tablespoon salt
DRESSING:
2/3 cup mayonnaise
1/3 cup tarragon vinegar or white wine vinegar
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
1/4 cup whole-grain Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly., Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.

Nutrition Facts : Calories 268 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

POTATO CASSEROLE WITH BACON AND CARAMELIZED ONION(ATK)



Potato Casserole With Bacon and Caramelized Onion(ATK) image

Do not rinse or soak the potatoes, as this will wash away their starch, which is essential to the dish. A mandoline makes slicing the potatoes much easier. For the proper texture, make sure to let the casserole stand 20 minutes before serving.

Provided by Coppercloud

Categories     Potato

Time 1h45m

Yield 1 Casserole, 6-8 serving(s)

Number Of Ingredients 9

3 slices bacon, thick-cut cut into 1/2-inch pieces
1 large onion, halved and sliced thin
1 1/4 teaspoons salt
2 teaspoons fresh thyme, chopped
1/2 teaspoon pepper
1 1/4 cups low sodium chicken broth
1 1/4 cups beef broth
3 lbs yukon gold potatoes, peeled
2 tablespoons unsalted butter, cut into 4 pieces

Steps:

  • 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Grease 13 by 9-inch baking dish.
  • 2. Cook bacon in medium saucepan over medium-low heat until crisp, 10 to 13 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 1 tablespoon fat from pot. Return pot to medium heat and add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is soft and golden brown, about 25 minutes, adjusting heat and adding water 1 tablespoon at a time if onion or bottom of pot becomes too dark. Transfer onion to large bowl; add bacon, thyme, remaining 1 teaspoon salt, and pepper. Add broths to now-empty saucepan and bring to simmer over medium-high heat, scraping bottom of pan to loosen any browned bits.
  • 3. Slice potatoes 1/8 inch thick. Transfer to bowl with onion mixture and toss to combine. Transfer to prepared baking dish. Firmly press down on mixture to compress into even layer. Carefully pour hot broth over top of potatoes. Dot surface evenly with butter.
  • 4. Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before cutting and serving.

Nutrition Facts : Calories 272, Fat 6.3, SaturatedFat 3.2, Cholesterol 12.9, Sodium 729.5, Carbohydrate 48.9, Fiber 4.6, Sugar 3.1, Protein 6.6

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