Quick Bacon Potato Salad Recipes

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QUICK BACON POTATO SALAD



Quick Bacon Potato Salad image

My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to potluck gatherings. -Tami Gallagher, Eagan, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

4 cups cubed red potatoes
1 cup chopped onion
7 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
1-1/3 cups mayonnaise
3 tablespoons grated Parmesan cheese
3 tablespoons prepared ranch salad dressing
2 tablespoons prepared mustard
4 teaspoons white vinegar
1/2 teaspoon minced garlic
1/4 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 10-15 minutes or until tender. Drain., In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.

Nutrition Facts :

WARM BACON POTATO SALAD



Warm Bacon Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
Salt
6 bacon slices, chopped
1 medium sized red onion, diced
Freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish
Vinaigrette:

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



Bacon and Shallot Potato Salad image

The German-style potato salad doesn't contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It's best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving.

Provided by Melissa Clark

Categories     lunch, salads and dressings

Time 45m

Yield 8 servings

Number Of Ingredients 8

2 pounds small waxy white or yellow potatoes, roughly about the same size
6 ounces thick-cut bacon, diced
1/2 cup thinly sliced shallot
3 tablespoons whole grain mustard
1 tablespoon red wine vinegar, more to taste
1/4 teaspoon kosher salt, more as needed
Black pepper, as needed
Chopped parsley, for garnish

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.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 270 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO SALAD WITH BACON



Potato Salad with Bacon image

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

3 pounds red potatoes (about 12 medium)
4 hard-boiled large eggs
3/4 cup sour cream
2/3 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
11 bacon strips, cooked and crumbled
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup Italian salad dressing

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.

BACON POTATO SALAD



Bacon Potato Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds small red potatoes, quartered
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup finely chopped celery
2 tablespoons finely chopped green onions, white and green parts
1 tablespoon chopped fresh parsley
4 hard-boiled eggs, coarsely chopped
3/4 cup mayonnaise
1 1/2 tablespoons Creole or other whole-grain mustard
4 strips crisp-cooked bacon, crumbled

Steps:

  • Method:
  • Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
  • Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
  • In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
  • Plating/Assembly:
  • Serve immediately, or refrigerate, covered, and serve slightly chilled.

POTATO AND BACON SALAD



Potato and Bacon Salad image

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

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

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

BACON POTATO SALAD



Bacon Potato Salad image

I receive this recipe in a monthly periodical I receive. I is quick and very good. A good summer side dish. I am counting the chill time as cooking time.

Provided by Jane from Ohio

Categories     < 4 Hours

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cups cubed red potatoes
1 cup chopped onion
7 bacon, strips cooked and crumbled
1 1/2 cups mayonnaise
3 tablespoons of grated parmesan cheese
3 tablespoons ranch dressing
2 tablespoons yellow mustard
4 teaspoons white vinegar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons of minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water.
  • Bring to boil. Reduce heat, cover and cook 10 to 15 minutes until tender. Drain.
  • In a large bowl, combine potatoes, bacon, onion and parsley.
  • In a small bowl combine the remainder of ingredients.
  • Pour over potato mixture, toss to coat.
  • Refrigerate 1 hour or until chilled.

Nutrition Facts : Calories 175.6, Fat 9.2, SaturatedFat 2.5, Cholesterol 11, Sodium 371.7, Carbohydrate 19.6, Fiber 2.4, Sugar 2.7, Protein 4.6

BENNO'S BACON POTATO SALAD



Benno's Bacon Potato Salad image

This potato salad is one of my tried and true favorites. Friends and family love it!

Provided by FrankenStein

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

¼ teaspoon salt
4 cups water, or enough to cover
1 pound red potatoes, scrubbed and cut into quarters
½ yellow onion, diced
2 slices thick-cut bacon, cut into 1-inch squares
2 stalks celery, diced
¼ cup mild yellow pepper rings, drained
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
2 tablespoons juice from yellow pepper rings
½ teaspoon lemon juice
Creole seasoning (such as Tony Chachere's®), or to taste

Steps:

  • Stir salt into water in a large pot and add potatoes; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Slice potatoes and place in a large bowl.
  • Cook and stir yellow onion, bacon, celery, and pepper rings in a skillet until bacon is browned and celery begins to soften, about 10 minutes.
  • Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.
  • Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 23.6 g, Cholesterol 15.4 mg, Fat 24 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 889.3 mg, Sugar 3 g

COUNTRY BACON POTATO SALAD



Country Bacon Potato Salad image

Yummy alternative to traditional potato salad. Quick and easy to make for something that tastes so good.

Provided by Shena

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups quartered cooked new potatoes (about 1 1/3 lbs.)
6 slices bacon, crisply cooked,crumbled
1/2 cup chopped green pepper
1/2 cup chopped onion
2 hard-boiled eggs, chopped
3/4 cup Miracle Whip (or more depending on how "wet" you like your salad)
1 tablespoon lemon juice
salt and pepper

Steps:

  • Mix potatoes, bacon, green pepper, onion, eggs in a large bowl.
  • Add dressing and lemon juice; mix lightly.
  • Season to taste with salt and pepper.
  • Regrigerate.

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