Potato Grilled Pancetta And Chive Salad Recipes

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GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, slice into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish

Steps:

  • Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
  • Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
  • Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
  • Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON



Potato Salad with Pancetta, Rosemary, and Lemon image

Provided by Rick Rodgers

Yield Makes 8 servings

Number Of Ingredients 9

5 ounces 1/8-inch-thick slices pancetta (Italian bacon; about 5 slices)
1/4 cup fresh lemon juice
1 tablespoon minced fresh rosemary
2 teaspoons finely grated lemon peel
1 garlic clove, pressed
2/3 cup olive oil
3 pounds Yukon Gold potatoes
3 large celery stalks, thinly sliced
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
  • Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
  • Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.
  • Sprinkle pancetta and chopped parsley over potato salad.

GRILLED POTATO SALAD



Grilled Potato Salad image

No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!

Provided by Aunt-Nay

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds red potatoes
2 tablespoons extra-virgin olive oil
½ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove garlic, chopped
½ teaspoon white sugar
6 slices cooked bacon, chopped
4 green onions, chopped
2 tablespoons minced fresh parsley

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
  • Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
  • Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Nutrition Facts : Calories 290 calories, Carbohydrate 19.4 g, Cholesterol 9.9 mg, Fat 21.3 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 456.7 mg, Sugar 1.6 g

POTATO, BACON, AND CHIVE SALAD



Potato, Bacon, and Chive Salad image

Categories     Salad     Herb     Potato     Brunch     Side     Fourth of July     Picnic     Bacon     Spring     Winter     Chive     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

2 pounds small (about 2-inch-diameter) white-skinned potatoes
4 bacon slices, chopped
1 medium onion, chopped
1/2 cup canned beef broth
1/2 cup white wine vinegar
3/4 cup chopped fresh chives

Steps:

  • Cook potatoes in large saucepan of boiling salted water until tender, about 30 minutes. Drain. Cool 15 minutes. Peel while still warm, then cut into 1/3-inch-thick slices. Transfer to medium bowl.
  • Meanwhile, cook bacon in medium skillet over medium-high heat until beginning to brown, about 5 minutes. Add onion; reduce heat to medium-low. Sauté onion until translucent, about 3 minutes. Add broth and vinegar; bring to boil.
  • Pour hot dressing over potatoes; toss gently. Fold in 1/2 cup chives. Season with salt and pepper. Let stand until broth mixture is absorbed, occasionally tossing gently, about 30 minutes. Sprinkle salad with 1/4 cup chives. Toss gently and serve.

POTATO SALAD WITH CHIVES



Potato Salad with Chives image

This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!

Provided by LYNNHOUSE

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 ¾ pounds new potatoes, halved
1 cup sour cream
½ cup mayonnaise
½ cup chopped fresh chives
salt and freshly ground black pepper to taste
½ cup chopped fresh chives for garnish

Steps:

  • Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
  • In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

Nutrition Facts : Calories 318 calories, Carbohydrate 25.7 g, Cholesterol 23.8 mg, Fat 22.8 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 132.6 mg, Sugar 1.4 g

SIMPLE BUT TASTY POTATO AND PANCETTA SALAD



Simple but Tasty Potato and Pancetta Salad image

Delicious potato salad recipe that I made up. I always make it for any BBQs or summer parties we have at home and there is never any left. Also make it regularly to eat for lunches and it always goes down well with my friends who sometimes ask me to make extra portions so they can have it for lunch at work too :-) A 1kg bag of potatoes makes enough for 4-8 portions depending on whether you are eating it as a full meal e.g. 4 portions if eating as a meal in itself, or 8 portions if serving as a side at a BBQ etc. It can be eaten straight away but it tastes better the longer it's left for the flavours to mature. I usually leave it at least overnight before eating but sometimes even longer, up to a few days and it tastes better the longer you leave it :-) Please not prep time does not include allowing to cool before adding the mayo.

Provided by choppo

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 kg new potato
3 shallots
20 g fresh chives
200 g pancetta
5 tablespoons low-fat mayonnaise
3 tablespoons extra virgin olive oil
cayenne pepper
black pepper

Steps:

  • Steam the new potatoes in their skins. Put aside to cool down.
  • While the potatoes cool cook the pancetta until crispy (cook in it's own fat that it releases, no added oil). I use smoked pancetta for a nice flavour but unsmoked is fine. Once crispy add the finely chopped shallots and chives for the last 2 minutes only so they are partly cooked but still with "crunch" not fully softened.
  • Peel the potatoes now that they have cooled down then mix with the pancetta, oinon and chives. Leave the mixture to cool fully.
  • Mix the mayonnaise, (I use extra light as I like to limit the fat but you can use normal if you prefer) with the extra virgin olive oil, a good shake of cayenne pepper and plenty of ground black pepper to season.
  • Fold the potato mixture into the mayo and oil and chill until needed.

POTATO, GRILLED PANCETTA AND CHIVE SALAD



Potato, Grilled Pancetta And Chive Salad image

Provided by Moira Hodgson

Categories     easy, salads and dressings, appetizer, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 pounds Yukon Gold potatoes
4 slices pancetta, grilled until crisp
1 tablespoon Dijon mustard
1 clove garlic
2 to 3 tablespoons balsamic vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
3/4 cup extra-virgin olive oil
1 bunch fresh chives, minced

Steps:

  • Steam the potatoes until tender (about 20 minutes). Crumble the pancetta.
  • Make the dressing. Place the mustard in a bowl large enough to hold the potatoes. Peel the garlic and crush it into the mustard with a fork. Add the vinegar, salt and pepper. Gradually beat in the olive oil, a little at a time, creating an emulsion.
  • When the potatoes are cooked, remove the garlic from the dressing. Add the potatoes and chives and toss thoroughly. Serve at room temperature and correct seasoning just before serving.

Nutrition Facts : @context http, Calories 669, UnsaturatedFat 41 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 732 milligrams, Sugar 4 grams, TransFat 0 grams

BACON-CHIVE POTATO SALAD



Bacon-Chive Potato Salad image

This creamy and colorful potato salad is always requested for all our summer picnics. It's so quick to prepare, goes with almost anything and is really yummy while still warm-but just as delicious when chilled! -Karen White, Lawrenceburg, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2-1/2 pounds small red potatoes
1/2 cup real bacon bits
1/4 cup minced chives
3/4 cup mayonnaise
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives. , In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 278 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 493mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

WARM POTATO SALAD WITH LEMON AND CHIVE VINAIGRETTE



Warm Potato Salad With Lemon and Chive Vinaigrette image

This recipe comes from the book, "The Vegetables of Spring and Summer". I have a DH who needs to watch his colesteral and this recipe is great. Wonderful for BBQs.

Provided by Chef Suz in Bekond

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs new potatoes (small as possible skins on)
2 sprigs of fresh mint
salt
4 tablespoons lemon juice
1 lemon, zest of
4 tablespoons virgin olive oil
1 teaspoon whole grain mustard
1 clove garlic
1 teaspoon salt
fresh ground black pepper
2 tablespoons chopped chives
6 spring onions, chopped

Steps:

  • Boil potatoes in pan with mint and salt.
  • About 20 minutes.
  • While potatoes are cooking crush garlic and add salt.
  • Gradually whisk in all the other dressing ingredients.
  • When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
  • Pour on the vinaigrette dressing while the are still hot.
  • Toss in dressing till all potatoes are coated.
  • Finally scatter in the chopped chives and spring onions.
  • Serve warm.

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