Smokey Ranch Chicken And Potato Salad Rsc Recipes

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RANDY HIGI'S SMOKED CHICKEN AND POTATO SALAD



Randy Higi's smoked chicken and potato salad image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings, side dish

Time 1h40m

Yield Eight or more servings

Number Of Ingredients 9

1 smoked chicken or halved smoked turkey breast, about 2 pounds (see note)
4 small Long Island potatoes, about 1 1/4 pounds
Salt to taste, if desired
1 teaspoon finely minced garlic
1 tablespoon imported mustard
2 tablespoons red-wine vinegar
3/4 cup olive oil
1/2 pound large mushrooms, thinly sliced, about 2 1/2 cups
10 lettuce leaves, preferably red leaf 1 bunch arugula or watercress

Steps:

  • Remove and discard the skin of the chicken or turkey. Remove the meat from the bones and pull the meat into shreds. Set aside.
  • Peel the potatoes and put them in a saucepan. Add water to cover and salt to taste. Bring to the boil and let simmer about 20 minutes, until tender. Drain and set aside.
  • Put the garlic and mustard in a small mixing bowl. Stir in the vinegar and, using a wire whisk, beat in the oil.
  • Put the shredded chicken in a heavy skillet and add about onequarter cup of the garlic-mustard dressing. Put over low heat and stir briefly until barely warm throughout. Remove from the heat and let cool.
  • Cut the potatoes into one-quarter-inch slices. Put the slices in a mixing bowl and add the mushrooms. Add the remaining dressing and blend. Let stand one hour.
  • Arrange the lettuce leaves around and in the center of a platter. Place the chicken in a mound in the center. Surround the chicken with the arugula or watercress. Spoon the potato salad over the arugula or watercress and serve.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 38 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 565 milligrams, Sugar 1 gram, TransFat 0 grams

SMOKY POTATO SALAD WITH BACON



Smoky Potato Salad with Bacon image

I made this potato salad with bacon up on a Sunday afternoon that I was entertaining family. It is a delicious recipe that can be served at any temperature, though room temperature seems to be when the flavors are at their best! Perfect to take to any party!

Provided by Amanda W

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 12

2 pounds red potatoes
½ pound bacon
1 cup mayonnaise
¼ cup freshly grated Parmesan cheese
1 tablespoon ground paprika
1 tablespoon ground mustard powder
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon seasoned salt (such as Jane's Krazy Mixed-Up Salt®)
½ cup chopped red onion

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.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 21.3 g, Cholesterol 22.8 mg, Fat 27.1 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 537.6 mg, Sugar 2.1 g

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