BACON & EGG POTATO SALAD
Vinegar and lemon juice add a slightly tangy taste to this creamy potato salad. It's wonderful with baked beans and barbecue. -Melissa Davies, Clermont, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool. , Place potatoes in a large bowl. Add the eggs, onion, bacon and parsley. In a small bowl, combine the mayonnaise, relish, mustard, vinegar, lemon juice and seasonings. Pour over potato mixture and toss gently to coat. Refrigerate until chilled.
Nutrition Facts : Calories 348 calories, Fat 26g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 472mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
BACON-AND-EGG POTATO SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
- Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
BACON AND EGGS POTATO SALAD
Great potato salad for a party or every day meal.
Provided by Nancy Roy
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 27.1 g, Cholesterol 142.9 mg, Fat 25.6 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 4.4 g, Sodium 414 mg, Sugar 3.3 g
GERMAN POTATO SALAD WITH EGGS
This recipe has been in my family for over 100 years! At family get-togethers, it never fails to please.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Slice potatoes into a large bowl. Add eggs; set aside. In a small skillet, cook bacon and onion until bacon is crisp. Drain, reserving 3 tablespoons drippings. Add bacon and onion to potato mixture. Add remaining ingredients to the drippings; cook and stir until slightly thickened. Pour over potato mixture and toss to coat. Serve warm.
Nutrition Facts :
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
POTATO SALAD WITH BACON AND EGGS
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Provided by Bryan Furman
Categories Bon Appétit Salad Side Potato Egg Tomato Olive Bacon Wheat/Gluten-Free Sour Cream Mayonnaise
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place potatoes in a large pot and pour in cold water to cover by 2". Add 2 Tbsp. salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the dressing).
- Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes (whites and yolks will be set). Drain; transfer to a bowl of ice water and let cool. Drain, peel, and quarter eggs.
- Cook bacon in a large skillet over medium heat, turning halfway through, until brown and crisp, 8-10 minutes. Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 Tbsp. bacon fat in pan.
- Whisk mayonnaise, sour cream, relish, mustard, garlic powder, pepper, and remaining 1/2 tsp. salt in a large bowl. Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. Transfer salad to a platter and top with remaining bacon.
BACON AND EGG POTATO SALAD
Steps:
- Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to medium and cook until fork tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over medium-low heat until crispy, about 12 minutes.
- Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters.
- In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature.
ROASTED POTATO SALAD WITH BACON AND EGGS
Roasted fingerling potatoes are the perfect accompaniment to the classic breakfast combo of bacon and eggs in this salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Cook bacon until crisp, then crumble. Toss 1 tablespoon bacon fat with potatoes and roast at 450 degrees, about 30 minutes. Toss potatoes with bacon and dress with lemon juice, mustard, and parsley; season. Soft-cook eggs and serve on potato salad.
POTATO EGG SALAD
Tweeked Old Bay Recipe is crunchy from the celery and onions sweet from the relish and spicy form the old bay!
Provided by Rita1652
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
- Garnish with some Old Bay.
Nutrition Facts : Calories 569.2, Fat 33.4, SaturatedFat 5.5, Cholesterol 181.5, Sodium 705.5, Carbohydrate 60.1, Fiber 4.9, Sugar 8.3, Protein 9.9
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.
DEVILED EGG POTATO SALAD WITH BACON
I just made this up as I looked at a couple other recipes and put them all together to come up with one GREAT potato salad! The pickles and bacon sound like they wouldnt taste right together but trust me, they really make this salad pop!
Provided by Danielle1987
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut potatoes into halves and boil until almost done (don't want them to fall apart). Drain potatoes.
- Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside.
- Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes.
- Cut pickles into pieces (as small or big as you prefer) and add to potatoes.
- Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice and pepper. Mix all together in small bowl.
- Add yoke/mayo mixture to potatoes. Mix well.
- Add the cooked and crumbled bacon and toss lightly.
- Cover and chill (or eat right away if you cant wait like I did!) :-).
- It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store.
- The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!
BACON AND EGG POTATO SALAD
Make and share this Bacon and Egg Potato Salad recipe from Food.com.
Provided by Parsley
Categories Potato
Time 25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Boil the diced potatoes until tender; drain and rinse well with cold water; drain again.
- Place cooked, cooked potatoes in a large mixing bowl. Add onion, radishes, celery, crumbled bacon, and chopped eggs.
- In a small bowl, whisk together mayonnaise, vinegar, saugar, chives, salt, pepper and paprika. Pour dressing over potato salad mixture. Toss to coat well.
- Chill at least 3-4 hours.
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POTATO SALAD WITH BACON AND EGG - VERONIKA'S KITCHEN
From veronikaskitchen.com
5/5 (10)Total Time 35 minsCategory Dinner, Salad, Side DishCalories 270 per serving
- How to cook Potatoes.Thoroughly wash the potatoes and dice them into bite size pieces. Put them in the pot, cover with water and cook until tender. The cooking time will depend on the size of your potato chunks. To check if potatoes are cooked, simply pierce them with fork. They should be soft. When done, drain the water and set the potatoes aside to cool off.
- How to cook Eggs.I have a great recipe on how to cook hard boiled eggs in Instant Pot. I think it’s the easiest way to make perfect eggs every single time. If you don’t have a Pressure Cooker or want to make them on the stove top,just bring water to boil in a small pot or a sauce pan, transfer the eggs to the pot and cook for 8 minutes. When done, put the eggs in an ice bath to cool off. Then peel and dice them in a bit size pieces.
- How to bake Bacon.Preheat the oven to 400°F. Place the bacon slices on a baking sheet with a wire rack. Bake for approximately 18 minutes, flipping the bacon half way through. When done, transfer the meat to sheet of paper towel to absorb the excess fat. Then chop the bacon.
- Make the dressing.While the main ingredients are cooking, let’s make the dressing.Simply put 1/2 cup mayo, 1/2 cup sour cream, 1 tsp white wine vinegar, 1 tsp Dijon mustard, and 1 tbsp milk in a bowl and whisk until combined. You can put it in the fridge until ready to use.
POTATO SALAD WITH BACON AND EGGS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (5)Estimated Reading Time 1 minServings 8
- Place potatoes in a large pot and pour in cold water to cover by 2". Add 2 Tbsp. salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the dressing).
- Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes (whites and yolks will be set). Drain; transfer to a bowl of ice water and let cool. Drain, peel, and quarter eggs.
- Cook bacon in a large skillet over medium heat, turning halfway through, until brown and crisp, 8–10 minutes. Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 Tbsp. bacon fat in pan.
- Whisk mayonnaise, sour cream, relish, mustard, garlic powder, pepper, and remaining ½ tsp. salt in a large bowl. Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. Transfer salad to a platter and top with remaining bacon.
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