Smoky Potato Salad Recipes

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MA HUCK'S SMOKY POTATO SALAD



Ma Huck's Smoky Potato Salad image

This is the hands-down best potato salad out there. Everyone who tries it can't stop eating it. Even my friend who doesn't generally care for potato salad raves about this one! Try it, I dare you to not LOVE it!

Provided by Susie Huckvale @susiehuck

Categories     Salads

Number Of Ingredients 8

5 pound(s) russet potatoes
1 jar(s) Best Foods/Hellman's real mayonnaise, 30 oz.
1/3 cup(s) onion powder
- salt, to taste
2 tablespoon(s) liquid smoke flavoring
2 tablespoon(s) yellow mustard
1 package(s) pepper bacon
- hard boiled eggs

Steps:

  • Boil potatoes.
  • In a separate saucepan, also boil one egg per potato until hard-cooked.
  • While potatoes and eggs are cooking, cook bacon until crispy.
  • Cool and break bacon into pieces.
  • Cool cooked potatoes, then peel. Cut up potatoes into chunks and place in a large bowl.
  • Cool eggs by running cold water over them.
  • When cool enough to handle, peel eggs and use an egg slicer, to cut lengthwise, then turn egg, and cut crosswise to produce small chopped eggs.
  • Sprinkle potatoes and eggs with salt, and lightly mix. Set aside.
  • In a mixing bowl, mix by hand: Mayonnaise (real mayo, NOT reduced fat), onion powder, liquid smoke, and yellow mustard. Set aside.
  • Mix bacon into potato and egg mixture.
  • Pour sauce over all and mix with a wooden spoon. Salt to taste if necessary.
  • Make sure the sauce is good and creamy. If the salad is too dry, add more mayo until creamy.
  • Chill salad and serve. YUM!

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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