Red Skinned Potato Salad With Bacon Recipes

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.

RED SKIN POTATO SALAD

Steps:

• Bring a large pot of water to a boil, add potatoes & cook about 15 minutes until tender, but firm.
• Drain & set in fridge to cool.
• Once cool, chop with the skin on.
• Combine potatoes, eggs, bacon, onion & celery.
• Mix together mayo, sour cream and salt & pepper.
• Add to other combined ingredients.
• Chill 1 hour before serving.

RED SKINNED POTATO SALAD WITH BACON

Steps:

• Boil potatoes in salted water for about 14 minutes until tender. Rinse in a collander with cold water and put the potatoes into the refridgerator to chill for several hours.
• Mix together the mayonnaise, sour cream, salt, pepper, dill, dijon mustard and vinegar. Combine the potatoes and dressing and gently toss together. Mix two of the diced pieces of bacon into the salad.
• Garnish with scallions, paprika and the other two slices of bacon. Enjoy!

BACON-AND-EGG POTATO SALAD

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.

RED SKINNED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
• 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, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

LOADED RED POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
• Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
• Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.

RED POTATO AND EGG SALAD

Steps:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

RED POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

RANCH RED SKIN POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
• While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
• Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

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.

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.

SMOKY POTATO SALAD WITH BACON

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 20 minutes. Drain and cut into bite-sized pieces.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Transfer 3 tablespoons bacon drippings to a large bowl.
• Add mayonnaise, Parmesan cheese, paprika, mustard powder, parsley, chives, Worcestershire sauce, garlic, and seasoned salt to the bacon drippings and whisk until combined. Stir in red onion and chopped bacon. Fold in cooked potatoes. Serve at room temperature.

RED SKINNED POTATO SALAD WITH BACON

Steps:

• I don't have amounts of the mayo, parsley or cayenne pepper because it adjusts to amount your making and your taste preferences.
• Leave potatoes with skin on and place in a pot with enough water to cover, cook until done, drain and let cool enough to cube, not in small cubes, just quarters if the potato is small and larger cubes if potato is larger.
• In the meantime cut your bacon, dice your onion and thinly slice your celery and brown all together until celery and onion are done and bacon is crispy, do not throw out the bacon fat, drain and put to the side. Pour the bacon, celery and onion over the potato quarteres, add chopped parsley, just enough to go through the amount your making (you can use fresh or dried parsley if you like), add I start with 1/2 cup and add a little at a time because it's not to be about the mayo in this one, add some or all of the bacon fat to your taste and add the cayenne pepper, start with 1 teaspoon, just enough for a little kick, stir thoroughly, taste and add a little more of the ingredients to your taste. This is not about the mayo, it's about the bacon flavor in this potato salad. Enjoy.

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.