Country Style Bacon Potato Salad Recipes

POTATO AND BACON SALAD

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.

COUNTRY-STYLE BACON & POTATO SALAD

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
• Place potatoes in large bowl. Add onions and green peppers; mix lightly. Add dressing and black pepper; toss to evenly coat.
• Refrigerate several hours or until chilled.

COUNTRY BACON POTATO SALAD

Steps:

• Mix dressing and paprika until blended.
• Combine remaining ingredients in large bowl.
• Add dressing mixture; mix lightly.

BACON POTATO SALAD

Steps:

• Method:
• Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
• Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
• In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
• Plating/Assembly:
• Serve immediately, or refrigerate, covered, and serve slightly chilled.

COUNTRY BACON POTATO SALAD

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.

OLD-COUNTRY BACON AND POTATO SALAD

Steps:

• In a large saucepan, cover the potatoes with water. Bring to a boil, then cover and simmer 20-25 minutes, until almost tender. Cool slightly. Peel, if you like, then slice. Leave tiny new potatoes unpeeled and whole.
• In a 10 inch skillet, cook bacon until crisp. Drain, crumble and set aside, reserving bacon drippings.
• Add green onions to the reserved drippings and cook until tender but not brown. Stir in the flour, sugar, celery seeds, salt and pepper and cook one minute. Add the water and vinegar and cook, stirring constantly, until mixture thickens.
• Carefully stir in potatoes and bacon. Cook for 2-3 minutes until heated through. Sprinkle with parsley and serve immediately.

YOU'RE-BACON-ME-CRAZY POTATO SALAD

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.

COUNTRY POTATO SALAD

Steps:

• In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.

BENNO'S BACON POTATO SALAD

Steps:

• Stir salt into water in a large pot and add potatoes; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Slice potatoes and place in a large bowl.
• Cook and stir yellow onion, bacon, celery, and pepper rings in a skillet until bacon is browned and celery begins to soften, about 10 minutes.
• Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.
• Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.

BACON AND POTATO SALAD

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