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.
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
CREAMY ITALIAN POTATO SALAD
I'm always on the lookout for potato salad recipes that are a little different, and this one certainly is! I found the basic recipe in a vegetarian cookbook and made a few changes in it to suit our individual tastes. -Jody Steinke, Nekoosa, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling salted water until just tender. While potatoes cool, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; chill. Just before serving, stir in parsley and oregano.
Nutrition Facts : Calories 217 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY ITALIAN BACON POTATO SALAD
You're looking for a creamy bacon-potato salad to bring to the party-and we've got a recipe for one! If that's not serendipity, we don't know what is.
Provided by My Food and Family
Categories Recipes
Time 4h
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Combine ingredients.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CREAMY ITALIAN POTATO SALAD RECIPE RECIPE - (4.5/5)
Provided by Booper-2
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling salted water until just tender. While potatoes cool, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; chill. Just before serving, stir in parsley and oregano.
CREAMY ITALIAN POTATO SALAD
Make and share this Creamy Italian Potato Salad recipe from Food.com.
Provided by grandma2969
Categories < 4 Hours
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- pour dressing over potatoes in a large mixing bowl.add celery and onions, tossing gently.set aside.
- chop egg whites, mix into potato mixture.
- mash egg yolks in a medium mixing bowl.stir in mayonnaise, sour cream and mustard.
- add to potato mixture, stir to coat.
- season with salt, pepper and celery seed.
- cover and refrigerate until chilled.at least 4 hours.
Nutrition Facts : Calories 676.5, Fat 36.9, SaturatedFat 9.2, Cholesterol 239.9, Sodium 854.7, Carbohydrate 74.9, Fiber 7.5, Sugar 9, Protein 14.5
BENNO'S BACON POTATO SALAD
This potato salad is one of my tried and true favorites. Friends and family love it!
Provided by FrankenStein
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 23.6 g, Cholesterol 15.4 mg, Fat 24 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 889.3 mg, Sugar 3 g
CREAMY ITALIAN POTATO SALAD
Grill some Creamy Italian Potato Salad at your next barbecue. Our Creamy Italian Potato Salad is a warm side dish and a family favorite.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 8 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Microwave potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat.
- Spoon potato mixture onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.
- Grill 20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining dressing in large bowl. Add potatoes, bacon and onions; toss lightly. Serve warm.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 1 g, Protein 4 g
CREAMY ITALIAN POTATO SALAD
Make and share this Creamy Italian Potato Salad recipe from Food.com.
Provided by yooper
Categories Potato
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Note: Potatoes may be scrubbed and left unpeeled, if desired.
- Cook potatoes in boiling salted water until just tender.
- While potatoes cook, combine remaining ingredients, except last two.
- Drain potatoes.
- While potatoes are still hot, stir in cheese mixture.
- Cover, chill.
- Just before serving, stir in parsley and oregano.
More about "creamy italian bacon potato salad recipes"
CREAMY POTATO SALAD WITH BACON RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 280 per servingTotal Time 30 mins
- Place potatoes in a large pot with enough cold salted water to cover. Bring to a boil, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
- Cook bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
- In a large bowl, whisk together mayonnaise, sour cream, vinegar, 1/2 tsp. salt and 1/2 tsp. pepper. Add potatoes and celery and toss to coat. Fold in parsley, tarragon and bacon before serving.
CREAMY POTATO SALAD WITH BACON RECIPE | REAL SIMPLE
From realsimple.com
3.7/5 (9)Total Time 30 minsServings 8Calories 269 per serving
- 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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