CHEDDAR AND BACON POTATO SALAD RECIPE - (4.3/5)
Provided by á-48383
Number Of Ingredients 10
Steps:
- 1. Boil potatoes until perfectly tender. Drain and allow to cool to warm-- they shouldn't be hot enough to melt the cheese. 2. Peel (if desired-- I like to leave the peel on) and cube potatoes and place in a large serving bowl. Sprinkle with seasoning salt. Mix gently. 3. In a separate bowl whisk together the sour cream, pepper, mayo, garlic salt, and mustard. 4. Add bacon, onion, and cheese to the potatoes. Mix gently. Stir in the dressing mixture. 5. Cover and refrigerate this 4th of July picnic recipe at least 3 hours before serving.
BACON AND CHEDDAR POTATO SALAD
I love potato salad, and I love cheese and bacon -- this is a combination of all of them. Can serve at room temperature or chilled (I like it chilled best!). Time does not include chilling time if you choose to go that route.
Provided by iewe7726
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 4-quart saucepan, cover potatoes with water and bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until potatoes are tender; drain and cool slightly.
- While potatoes are cooking, combine remaining ingredients in a large bowl. Add potatoes and toss to coat. Season, if desired, with salt and ground black pepper.
Nutrition Facts : Calories 389.4, Fat 24.5, SaturatedFat 7.7, Cholesterol 37.9, Sodium 515.4, Carbohydrate 34.6, Fiber 2.8, Sugar 4.8, Protein 9.5
KRISTEN'S BACON RANCH POTATO SALAD
This is the easiest recipe because it can be altered in so many ways. Add a little taco seasoning to spice it up -- or you can add other veggies for texture.
Provided by KristenB
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 6
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, then run under cold water until cool.
- Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 27.1 g, Cholesterol 83.1 mg, Fat 32.5 g, Fiber 3.4 g, Protein 21.8 g, SaturatedFat 16.8 g, Sodium 1101.2 mg, Sugar 2.7 g
BACON CHEDDAR RANCH POTATO SALAD
This is everyone in my house's favorite summertime salad. It's just as good if you use your favorite pasta instead of potatoes. :) Cooking time includes chilling.
Provided by StaciJane
Categories Potato
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until tender and rinse under cold water. Mix the mayo, ranch dressing mix and mustard until blended. Combine the remaining ingredients and chill.
Nutrition Facts : Calories 467.7, Fat 29.3, SaturatedFat 10.9, Cholesterol 190.7, Sodium 634.8, Carbohydrate 35, Fiber 3, Sugar 4.9, Protein 17.1
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 :
CHEESY POTATO SALAD
This is a different type of potato salad, made with Cheddar cheese, bacon, green onions and sour cream, It's not your grandma's potato salad!
Provided by KENNEDY5976
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 46.5 g, Cholesterol 48.8 mg, Fat 30.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 12.2 g, Sodium 313.7 mg, Sugar 10.8 g
BACON CHEDDAR BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, shredded cheddar cheese, scallions, bacon, sour cream, butter, milk, pepper, chive
Provided by Vaughn Vreeland
Categories Sides
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
- Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
- Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 808 calories, Carbohydrate 60 grams, Fat 49 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams
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- Place potatoes in a large pot with enough cool water to cover by 1 to 2 inches. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat and simmer for 8-12 minutes (depending on how large of a cut you're using), until potatoes are fork tender, but not falling apart. Drain well and cool to just slightly warm or room temperature. (You don't want to melt the cheese when you assemble the salad.)
- Make the dressing by whisking together mayonnaise, sour cream, vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic powder in a large bowl. Add scallions, parsley, and about 3/4 of the crumbled bacon (reserving the rest for garnish), and stir to combine. Refrigerate until ready to use.
- Add the potatoes to the dressing, gently tossing to coat. (Don't worry if the salad looks a little "saucy" at this point; it thickens as it chills.) Fold in cheddar and season to taste with additional salt and pepper.
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5/5 (1)Category Side DishCuisine AmericanEstimated Reading Time 5 mins
- Scrub potatoes well and place in a large pot. Cover with water and bring to a boil on the stove. Reduce to heat to a medium and continue to cook for approximately 15-20 minutes or until potatoes are tender. Drain potatoes immediately and remove from pot. Allow the potatoes to cool completely.
- While potatoes are cooling, peel the hard-boiled eggs and allow them to cool (if not cooled yet). When the eggs are cooled, chop them. Cook bacon according to package directions and when cooled, chop, or crumbled the bacon.
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- Cook potatoes in boiling water: Add potatoes to a pot. Add enough water to cover potatoes by about 2-inches. Bring to a boil over medium-high heat then reduce heat to medium and allow to boil until potatoes are fully tender, about 10 minutes.
- Drain potatoes: Carefully pour potatoes into a colander to drain. Set aside to cool (to speed cool them run them under cold water until cool).
- Toss potatoes with dressing, and mix-ins: Pour cooled potatoes into a large mixing bowl. Add in ranch, cheddar, bacon and green onions, toss to coat.
- Season as desired: season with salt and pepper to taste. Serve or cover and chill up to 1 day (if you like the bacon crispy wait to add it until ready to serve).
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