New Potato Salad With Bacon And Mustard Seeds Recipes

POTATO AND BACON SALAD

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.

POTATO SALAD WITH MUSTARD DRESSING AND BACON

Steps:

• Whisk mayonnaise, mustard, vinegar and garlic in medium bowl to blend.
• Season to taste with salt and pepper.
• Cover, chill.
• Cook bacon in large skillet until crisp.
• Drain on paper towels.
• Crumble.
• Boil potatoes in large pot until just tender.
• Drain and transfer to a large bowl.
• Cool for 15 minutes or so.
• Mix bacon, celery, green and red onions, eggs and dressing into potatoes.
• Season with additional salt and pepper if needed.
• Chill.
• Note: I usually hold back about ¾ cup of the dressing to toss with salad just before serving.
• While chilling the potatoes soak up a good bit of the dressing and if not careful it can become dry. If this happens just moisten with a small amount of milk and stir to encorporate.

NEW POTATO SALAD WITH BACON AND MUSTARD SEEDS

Steps:

• Soak mustard seedsin 1/3 cup vinegar in a small bowl for 1 hour. Cook bacon in heavy large skillet over medium heat until crisp and brown, stirring occasionally, about 8 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Cover potatoes with water in heavy large saucepan. Add 1 tbsp. salt. Boil until potatoes are just tender, about 20 minutes. Drain and cool slightly. Cut potatoes into quarters and place in a large bowl. Stir remaiing 1/2 tsp. salt into vinegar mixture. Pour over warm potatoes; toss to coat. Cool potatoes to room temperature. Mix bacon, olive oil, parsley and pepper into potatoes. Taste, adjusting seasoning or adding more vinegar. Serve at room temperature.

WARM BACON POTATO SALAD

Steps:

• For the vinaigrette:
• Mix all the ingredients together in a small bowl and set aside.
• Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
• Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
• Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

BACON AND SHALLOT POTATO SALAD

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
• Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
• Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
• In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.

POTATO SALAD WITH BACON & MUSTARD

Steps:

• For the dressing put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins. Add cream and stir in. Keep at room temperature until ready to serve.
• Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve. Meanwhile, fry lardons with lots of black pepper until golden. Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.

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.

RED POTATO SALAD WITH MUSTARD AND BACON

Steps:

• Place the potatoes in a large pot and cover with cold water. Bring to a boil, lower the heat slightly, cover and cook until tender, about 25 minutes. Drain and cool. Cut into quarters and place in a large bowl. Toss with the bacon and scallions.
• Whisk the mustard and vinegar together. Slowly whisk in the olive oil. Stir in the salt and pepper. Pour over the potatoes and toss. Mix in the tarragon and parsley. Season with more salt and pepper, if needed. Serve at room temperature.

WARM NEW POTATO SALAD WITH GRAINY MUSTARD

Steps:

• Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
• Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
• When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.

POTATO SALAD WITH BACON

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.

BACON AND EGGS POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool.
• Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.

ROASTED POTATO SALAD WITH BACON

Steps:

• Heat the oven to 375°F.
• Clean and halve fingerling or new potatoes lengthwise.
• In a large bowl, toss the potatoes with the garlic, olive oil, 1 teaspoons salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet. Roast the potatoes until golden brown and tender, about 1 hour, tossing occasionally. Remove and cool.
• While the potatoes are roasting, cut the bacon crosswise into one-fourth-inch pieces. Cook the bacon in a large sauté pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate, reserving the grease for another use.
• In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with one-half teaspoons salt and several grinds of black pepper. Taste and adjust mustard, vinegar and seasoning if desired.
• In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat, then stir in the capers. Taste and adjust seasoning if desired.
• Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.