Bacon And Cheddar Potato Salad Recipes

BACON AND CHEDDAR POTATO SALAD

Bacon and Cheddar Potato Salad image

I love potato salad, and I love cheese and bacon -- this is a combination of all of them. Can serve at room temperature or chilled (I like it chilled best!). Time does not include chilling time if you choose to go that route.

Provided by iewe7726

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs red potatoes, cut into 3/4-inch cubes
1 cup mayonnaise
1 cup cheddar cheese, shredded
1/2 cup green onion, sliced
8 slices bacon, crisp-cooked and crumbled
2 tablespoons milk
1 tablespoon apple cider vinegar (optional)

Steps:

In a 4-quart saucepan, cover potatoes with water and bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until potatoes are tender; drain and cool slightly.
While potatoes are cooking, combine remaining ingredients in a large bowl. Add potatoes and toss to coat. Season, if desired, with salt and ground black pepper.

Nutrition Facts : Calories 389.4, Fat 24.5, SaturatedFat 7.7, Cholesterol 37.9, Sodium 515.4, Carbohydrate 34.6, Fiber 2.8, Sugar 4.8, Protein 9.5

CHEDDAR AND BACON POTATO SALAD RECIPE - (4.3/5)

Cheddar and Bacon Potato Salad Recipe - (4.3/5) image

Provided by á-48383

Number Of Ingredients 10

Ingredients

8 medium potatoes
1 tsp. seasoning salt
10 slices bacon, cooked crisp, drained, crumbled
8 green onions, sliced
2 C. shredded sharp cheddar cheese
16 oz. sour cream (light works well)
1 tsp. freshly ground black pepper
3/4 C. mayonnaise
1 tsp. garlic salt
2 tsp. prepared mustard

Steps:

1. Boil potatoes until perfectly tender. Drain and allow to cool to warm-- they shouldn't be hot enough to melt the cheese. 2. Peel (if desired-- I like to leave the peel on) and cube potatoes and place in a large serving bowl. Sprinkle with seasoning salt. Mix gently. 3. In a separate bowl whisk together the sour cream, pepper, mayo, garlic salt, and mustard. 4. Add bacon, onion, and cheese to the potatoes. Mix gently. Stir in the dressing mixture. 5. Cover and refrigerate this 4th of July picnic recipe at least 3 hours before serving.

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