POTATO SALAD WITH BACON
This no mayo potato salad with bacon is ready in just 30 minutes! It's a vinegar potato salad the whole family will love.
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 30m
Number Of Ingredients 14
Steps:
- To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.
- To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it's cool enough, crumble it; set aside.
- To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
- In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.
- To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.
- Halve or quarter the potatoes depending on their size and add to the large bowl. Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container - don't pour it down the drain), corn, spinach, parsley, and toss well to combine.
- Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.
- Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.
Nutrition Facts : Calories 368 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1379 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
FRENCH POTATO SALAD WITH BACON (PICNIC-SAFE - NO MAYO!)
Like the coleslaw served by mom, this recipe was adopted especially for Sister - who is violently opposed to all things mayo!
Provided by Metlantis
Categories Summer
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the potatoes under running water with a soft brush. Quarter them and drop them into a kettle of cold, salted water. Bring to a boil and cook until tender but still firm, 8 to 10 minutes after the water reaches a boil.
- Meanwhile, chop the bacon and saute in a small skillet until crisp. Remove bacon and reserve.
- In the bacon fat remaining in the skillet, saute chopped shallots until tender but not at all browned, 5 minutes or so. Reserve shallots and fat.
- When the potatoes are done, drain them and drop them into a mixing bowl.
- Pour vinegar, olive oil, shallots and reserved bacon fat over the still-hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover, and refrigerate.
- Before serving bring back to room temperature, toss, correct seasoning and add additional oil and vinegar if the salad seems dry. Sprinkle reserved crisp bacon on top.
Nutrition Facts : Calories 465.5, Fat 19.9, SaturatedFat 5.3, Cholesterol 19.3, Sodium 262.6, Carbohydrate 62.8, Fiber 7.9, Sugar 3.1, Protein 10.7
FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
PICNIC POTATO SALAD WITH NO MAYONNAISE
This is a great potato salad if you're looking for one without mayonnaise.
Provided by It's A New Day
Categories Salad Potato Salad Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
- Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
- Fold blue cheese and chives into potato salad until blended.
Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g
FRENCH POTATO SALAD (LIGHT)
Make and share this French Potato Salad (Light) recipe from Food.com.
Provided by Maito
Categories Potato
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes. I like to microwave them since it is quick, but you can also boil them or use leftover baked potatoes.
- Make dressing by mixing all of the ingredients together.
- Cut potatoes into chunks, and pour dressing over them while they are still warm. Mix to combine, and serve.
Nutrition Facts : Calories 417.9, Fat 7.6, SaturatedFat 0.7, Sodium 321.7, Carbohydrate 76, Fiber 9.6, Sugar 3.5, Protein 9
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.
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