Maple Bacon Potato Salad Recipes

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.

MAPLE BACON POTATO SALAD

Steps:

• 1. Peel and dice potatoes. Cut zucchini into half lengthwise and slice each halved zucchini thinly crosswise.
• 2. Boil water in a saucepan and add pinch of salt. Put potatoes in the saucepan and cook until tender. When the potatoes are cooked, transfer to the colander to drain and pour lemon juice over the potatoes. Let stand.
• 3. While potatoes are cooking, in another saucepan, boil water, add pinch of salt, put zucchini in the saucepan. When it boils again, remove from the heat, transfer to the colander to drain. Rinse zucchini in cold running water and drain well.
• 4. Cook bacon in a skillet (without oil) until crisp. Then chop.
• 5. In a bowl, combine mayonnaise, Dijon mustard, maple syrup and minced caper. Mix well. Add potatoes, zucchini and bacon. Toss to coat.

MAPLE BACON POTATO SALAD

Steps:

• 1. Peel and dice potatoes. Cut zucchini into half lengthwise and slice each halved zucchini thinly crosswise.
• 2. Boil water in a saucepan and add pinch of salt. Put potatoes in the saucepan and cook until tender. When the potatoes are cooked, transfer to the colander to drain and pour lemon juice over the potatoes. Let stand.
• 3. While potatoes are cooking, in another saucepan, boil water, add pinch of salt, put zucchini in the saucepan. When it boils again, remove from the heat, transfer to the colander to drain. Rinse zucchini in cold running water and drain well.
• 4. Cook bacon in a skillet (without oil) until crisp. Then chop.
• 5. In a bowl, combine mayonnaise, Dijon mustard, maple syrup and minced caper. Mix well. Add potatoes, zucchini and bacon. Toss to coat.