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.
POTATO, BACON, AND CHIVE SALAD
Categories Salad Herb Potato Brunch Side Fourth of July Picnic Bacon Spring Winter Chive Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook potatoes in large saucepan of boiling salted water until tender, about 30 minutes. Drain. Cool 15 minutes. Peel while still warm, then cut into 1/3-inch-thick slices. Transfer to medium bowl.
- Meanwhile, cook bacon in medium skillet over medium-high heat until beginning to brown, about 5 minutes. Add onion; reduce heat to medium-low. Sauté onion until translucent, about 3 minutes. Add broth and vinegar; bring to boil.
- Pour hot dressing over potatoes; toss gently. Fold in 1/2 cup chives. Season with salt and pepper. Let stand until broth mixture is absorbed, occasionally tossing gently, about 30 minutes. Sprinkle salad with 1/4 cup chives. Toss gently and serve.
BACON CHIVE POTATO SALAD
Provided by Jessica Beacom
Number Of Ingredients 11
Steps:
- Add potatoes to a large saucepan. Cover with 2 inches of water, cover with a lid and bring to a boil (remove the lid once water begins to boil). Cook potatoes until tender, about 20-25 minutes.
- Remove potatoes from heat and drain. Place potatoes in the fridge to cool (this step may be done up to 2 days in advance).
- To chilled potatoes, add celery, red onion, chives, parsley and cooked bacon. In a small bowl, whisk together mayonnaise, garlic powder, apple cider vinegar, salt, and pepper until well combined.
- Pour dressing over potato mixture and stir well to combine. Taste and adjust seasonings as needed. Serve immediately or store in a covered container in the fridge for up to 3 days.
Nutrition Facts : ServingSize 1/8th recipe (about ½ cup), Calories 236 calories, Sugar 1g, Sodium 194mg, Fat 10g, Carbohydrate 35g, Fiber 4g, Protein 8g
ZESTY POTATO SALAD
A new, zippy version of the old favorite, this refreshing potato salad is sure to please! Horseradish gives it a delightfully different flavor. Try it for your next family gathering or picnic. -Aney Chatterton, Soda Springs, Idaho
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes., In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 357 calories, Fat 23g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
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
CREAMY BACON CHIVE HASSELBACK POTATOES RECIPE BY TASTY
Here's what you need: potatoes, bacon, butter, garlic, fresh parsley, milk, cream cheese, salt, pepper, fresh chives
Provided by Matthew Francis Johnson
Categories Sides
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C).
- Using a sharp knife, make crosswise cuts in each potato, about ⅛ inch (3 mm) apart, stopping about ¼ inch (6 mm) from the bottom.
- Microwave your potatoes for 5 minutes per potato.
- Mix together melted butter, minced garlic, and minced parsley.
- Brush on the potato. Sprinkle with salt and pepper to taste.
- Insert 6-8 slices of bacon into the middle section of slots in the sliced potato.
- Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 30 minutes, basting with more butter if needed.
- In a sauce pan, combine the milk, cream cheese, salt, and pepper. Heat and stir until well-combined and smooth.
- Add in the chopped chives to the cream cheese sauce.
- Stir and pour over the crispy potatoes. Add extra chives for garnish.
- Enjoy!
Nutrition Facts : Calories 980 calories, Carbohydrate 36 grams, Fat 71 grams, Fiber 2 grams, Protein 46 grams, Sugar 6 grams
BACON-CHIVE POTATO SALAD
I received this in an email from Taste of Home, it was originally submitted by Karen White of Lawrenceburg, TN. It's delicious! I used crumbled bacon instead of the bacon bits since I was serving it with BLT's, but bacon bits would be easier.
Provided by HeatherN
Categories Potato
Time 30m
Yield 8 serving(s)
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 197.2, Fat 7.6, SaturatedFat 1.1, Cholesterol 5.7, Sodium 310.6, Carbohydrate 30.3, Fiber 3.2, Sugar 2.6, Protein 3.2
ZESTY BACON & CHIVE POTATO SALAD
This creamy side salad is quite attractive, what with its flecks of red potatoes, bacon and fresh chives. But that's not why it flies off the picnic table.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water in saucepan 14 min. or until tender; drain.
- Mix mayo, mustard, garlic powder and ground red pepper in large bowl.
- Add potatoes, bacon and chives; mix lightly. Refrigerate.
Nutrition Facts : Calories 320, Fat 25 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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
BENNO'S BACON POTATO SALAD
This potato salad is one of my tried and true favorites. Friends and family love it!
Provided by FrankenStein
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Stir salt into water in a large pot and add potatoes; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Slice potatoes and place in a large bowl.
- Cook and stir yellow onion, bacon, celery, and pepper rings in a skillet until bacon is browned and celery begins to soften, about 10 minutes.
- Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.
- Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 23.6 g, Cholesterol 15.4 mg, Fat 24 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 889.3 mg, Sugar 3 g
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