POTATO AND BACON SALAD
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
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
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.
YOU'RE-BACON-ME-CRAZY POTATO SALAD
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
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
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
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
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
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
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
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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- Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
- In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.
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