SWEET POTATO BACON SALAD
Bacon is the real secret to the success of this potato salad. It adds smoky flavor and a crisp texture, which pair up nicely with the sweet potatoes.
Provided by My Food and Family
Categories Recipes
Time 2h25m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water in large saucepan 10 min. or until tender; drain. Immediately rinse under cold water; drain and cool in large bowl.
- Add peppers, celery, onions and bacon to potatoes; toss lightly.
- Mix mayo and juice until well blended. Pour over potato mixture; stir gently. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
SWEET POTATO AND BACON HASH
Provided by Molly Yeh
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F and lightly grease a sheet pan with the olive oil.
- Lay the cubed sweet potatoes in an even layer on the sheet pan. Roast until just tender, about 10 minutes. Set aside.
- Meanwhile, add the bacon to a cast-iron pan on medium heat. Cook until the bacon is crispy and the fat has rendered, about 7 minutes. Remove to a paper towel-lined plate and set aside.
- Add the jalapeño rings to the bacon fat and fry until blistered and lightly browned. Transfer to the paper towel-lined plate with the bacon.
- Turn the heat to medium high. Add the cubed sweet potatoes in an even layer and season with the cinnamon and some salt and pepper. Fry until crispy and golden brown on all sides, about 7 minutes. Add the bacon and jalapeños to the pan and fold to combine. Add a few shakes of malt vinegar. Transfer to a serving dish and garnish with cilantro.
SWEET POTATO SALAD WITH BACON
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a pot over medium heat and cover them with water. Bring to a boil then salt the water and cook until just tender, about 15 minutes. Drain the potatoes and return them to the hot pot. Heat a small pan over medium-high heat and drizzle in some extra-virgin olive oil. Add the bacon and cook until just about crisp. Add the stock to the pot with the potatoes along with the vinegar and hot sauce and stir over low heat until combined. Turn off the heat and season with paprika and salt and pepper, to taste. Transfer the potatoes to a serving bowl and stir in chopped onions, celery and parsley. Dress the salad with a liberal drizzle of extra-virgin olive oil and serve immediately.
POTATO AND BACON SALAD
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
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
SWEET POTATO SALAD WITH WARM BACON DRESSING
Provided by Bobby Flay
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat pan over high heat. Add bacon and cook until just crisp. Remove bacon to a towel-lined plate. Pour off all but 2 tablespoons of the fat. Add onions and garlic and cook until soft. Remove pan from heat, add vinegar, olive oil, sugar and reserved bacon. Place the potatoes in a large bowl, pour the dressing over and season with salt and pepper. Fold in the green onions and parsley. Serve at room temperature.
SWEET POTATO AND BACON SALAD
Make and share this Sweet Potato and Bacon Salad recipe from Food.com.
Provided by Sonya01
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil, steam or roast sweet potato until tender. Drain and cool slightly.
- Meanwhile, fry bacon until crisp. Arrange with potatoes and rocket leaves on platter.
- Drizzle with dressing. Garnish with spring onions. Serve warm or cold.
Nutrition Facts : Calories 283.6, Fat 15.1, SaturatedFat 4.9, Cholesterol 31.4, Sodium 472.5, Carbohydrate 30.7, Fiber 4.6, Sugar 8.2, Protein 7.3
SWEET & WHITE POTATO SALAD
Try something new with our delicious Sweet and White Potato Salad recipe! Bacon, two kinds of potatoes and a creamy honey mustard dressing make this Sweet and White Potato Salad extra delicious. Sorry, plain old potato salad-you've been upstaged.
Provided by My Food and Family
Categories Recipes
Time 2h
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Bring 1-1/2 qt. water to boil in large saucepan. Add new potatoes; cook 3 min. Add sweet potatoes; cook 10 min. or until all potatoes are tender. Drain potatoes; place in large bowl. Cool.
- Mix mayo, mustard, honey and pepper. Add to potatoes with remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 5 g, Protein 3 g
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5/5 (27)Total Time 45 minsCategory SaladCalories 392 per serving
- Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray.
- Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.
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- Place the potatoes in a medium pot and cover with water. Bring to a boil, and cook just until tender, about 15 minutes. Drain, then return the potatoes and return them to the hot pot.
- While the potatoes are cooking, heat a skillet over medium heat and add the bacon. Cook until crisp then transfer to a paper towel lined plate.
- Place the hot potatoes over low heat and pour the broth mixture over the top. Stir gently until the liquid is absorbed. Turn off the heat and stir in the red onion, celery, parsley, and cooked bacon. Stir to combine, then season to taste with salt and pepper.
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