Creamy Bacon Potato Salad Recipes

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POTATO AND BACON SALAD



Potato and Bacon Salad image

This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.

Provided by readernut

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 8

Number Of Ingredients 8

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

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.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 22.3 g, Cholesterol 131.8 mg, Fat 27 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 419.8 mg, Sugar 1.7 g

POTATO SALAD WITH BACON



Potato Salad with Bacon image

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

3 pounds red potatoes (about 12 medium)
4 hard-boiled large eggs
3/4 cup sour cream
2/3 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
11 bacon strips, cooked and crumbled
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup Italian salad dressing

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.

YOU'RE-BACON-ME-CRAZY POTATO SALAD



You're-Bacon-Me-Crazy Potato Salad image

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

2-1/2 pounds small red potatoes, cut into 1-inch pieces
3 teaspoons salt
1 pound bacon strips, finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
2 cups mayonnaise
2 tablespoons Dijon or yellow mustard
3/4 teaspoon dill weed
1/2 teaspoon celery salt
1/4 teaspoon celery seed

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.

CREAMY BACON POTATO SALAD



CREAMY BACON POTATO SALAD image

Simple and yet incredibly flavorful, this potato salad has just enough zip to make it deliciously different from others! VIDEO https://www.youtube.com/watch?v=bUeaYW56_Yw

Provided by CLUBFOODY

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

4 red potatoes, cooked and cut into small pieces
1/4 teaspoon fresh ground black pepper (to taste)
1 1/2 tablespoons fresh parsley, chopped
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon sea salt (to taste)
1/4 cup mayonnaise
1/4 cup Miracle Whip
1 tablespoon prepared mustard
1/2 tablespoon horseradish cream
3 large green onions, finely chopped
2 large radishes, finely chopped
4 slices bacon, cooked and crumbled
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped

Steps:

  • Bring potatoes to a boil; cook for 8 to 15 minutes or until they're tender enough to bite through easily. Drain potatoes and spread them on a baking sheet in a single layer to cool. Add pepper, parsley, cayenne pepper, and sea salt. When potatoes are no longer steaming, transfer them to the refrigerator to chill.
  • Meanwhile, combine in a large bowl mayo, Miracle Whip®, mustard, and horseradish. Stir well before adding green onions, radishes, bacon, chives and dill; stir once again. Add potatoes and gently stir to coat. Cover and transfer to the refrigerator for 2 hours or until ready to serve.

Nutrition Facts : Calories 117.2, Fat 3.6, SaturatedFat 0.9, Cholesterol 4.8, Sodium 217.9, Carbohydrate 19.2, Fiber 2.3, Sugar 2.5, Protein 2.9

QUICK & CREAMY TURKEY BACON POTATO SALAD



Quick & Creamy Turkey Bacon Potato Salad image

This creamy turkey bacon-potato salad would be a winner even if it took twice as long to make. Luckily, it's as quick as it is creamy. Nice!

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

1-1/4 lb. red potatoes (about 4), peeled, cut into 1/2-inch cubes
1/2 cup chopped onions
1/2 cup chopped cucumbers
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 tsp. HEINZ Yellow Mustard
1/4 tsp. garlic powder
8 slices OSCAR MAYER Turkey Bacon, cooked, cut into 1/2-inch pieces

Steps:

  • Cook potatoes in boiling water 15 min. or just until tender; drain. Cool.
  • Place potatoes in large bowl. Add onions and cucumbers; mix lightly.
  • Mix mayo, mustard and garlic powder until blended. Add to potato mixture; toss to evenly coat.
  • Refrigerate 1 hour. Stir in bacon just before serving.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CREAMY POTATO SALAD WITH BACON AND ONIONS



Creamy Potato Salad With Bacon and Onions image

Make and share this Creamy Potato Salad With Bacon and Onions recipe from Food.com.

Provided by Lvs2Cook

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

16 small red potatoes
2 tablespoons cider vinegar
salt and pepper
4 stalks celery, halved lengthwise and sliced thinly
1/2 lb bacon, cooked until crisp and crumbled
1 bunch Italian parsley, finely chopped
1 cup mayonnaise
1 teaspoon sugar
1 bunch green onion, thinly sliced

Steps:

  • Steam potatoes in a steamer basket for 15-20 minutes until they are tender. Remove from the heat and set aside until they are cool to handle.
  • Slice potatoes thickly and transfer to bowl. Sprinkle the potatoes with vinegar, salt and pepper. Add the celery, cooked and crumbled bacon, and parsley.
  • In another bowl, combine the mayo, sugar, salt and pepper to taste. Pour dressing over potatoes. Add the green onions and toss gently.
  • Taste for seasonings and add salt and pepper if needed.
  • Refrigerate for several hours before serving.

Nutrition Facts : Calories 666.3, Fat 30.8, SaturatedFat 7.7, Cholesterol 35.9, Sodium 645.6, Carbohydrate 84.7, Fiber 8.7, Sugar 8.7, Protein 13.9

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