RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES
Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
- Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
- Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.
BLUE CHEESE POTATO SALAD
This is a delicious zesty potato salad.
Provided by TOSWEETFORU
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
- In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 36.8 g, Cholesterol 21.6 mg, Fat 34.4 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 552.1 mg, Sugar 2.7 g
BACON BLUE CHEESE POTATO SALAD
I'm not crazy about potato salad, but this one is definitely the exception. It's creamy and the flavor is wonderful. I got the recipe from my friend Devon, who got it from somebody else. Don't be put off by the blue cheese - the flavor is not overwhelming at all. I didn't know it had blue cheese until I asked for the recipe.
Provided by jaynine
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until tender.
- Cook bacon until crisp, and cut into one inch pieces.
- In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
- Fold in green onions, cheese, potatoes and bacon.
- Can be served immediately or refrigerate until ready to serve.
GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE
Steps:
- Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
- Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
- Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.
RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES
Steps:
- Directions 1.Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes. 2.Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined. 3.Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.
RED POTATO SALAD WITH BACON AND CHIVES
Make and share this Red Potato Salad With Bacon and Chives recipe from Food.com.
Provided by Barb in WNY
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes; drain and cool.
- Combine shallot, mustard, honey, lemon jest, and vinegar in a salad bowl.
- Whisk in oil and season with salt and pepper.
- When potatoes are cool, peel and cut into fork size chunks.
- Add to bowl with dressing and toss.
- Season with salt and pepper.
- Chill salad for an hour or so.
- Just before serving, sprinkle salad with chives and bacon. (The salad can be made a day in advance, but add chives and bacon only at the last minute).
Nutrition Facts : Calories 357, Fat 23.9, SaturatedFat 4, Cholesterol 8.8, Sodium 283.2, Carbohydrate 29.8, Fiber 3, Sugar 3.2, Protein 6.4
BACON-CHIVE POTATO SALAD
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
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.
BLUE CHEESE AND BACON POTATO SALAD
This is a scrumptious combination of a favorite Southern restaurant's green bean side dish and potato salad. It's fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature.
Provided by Krissy
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a large bowl with iced water. Line a baking sheet with a dish towel.
- 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 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
- Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 16.3 g, Cholesterol 22.5 mg, Fat 20.9 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 6.2 g, Sodium 476.4 mg, Sugar 1.7 g
RED, HOT, AND BLUE POTATO SALAD RECIPE
Steps:
- Cook potatoes with skin on until fork tender using the desired method.
- Once cooked, remove from water carefully
- Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
- Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
- Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
- Add green onions to the bowl as well.
- Lightly stir, taking care not to mash the potato
- In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
- Mix with the potato mixture.
- Top with eggs
- Refrigerate until ready to serve. Best when served chilled.
Nutrition Facts : Calories 301 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 555 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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