DILL PICKLE POTATO SALAD WITH BACON
Become the hero of your next picnic with our Dill Pickle Potato Salad with Bacon. Dill Pickle Potato Salad with Bacon is a fresh take on a timeless treat.
Provided by My Food and Family
Categories Home
Time 3h
Yield 20 servings, 1/2 cup each
Number Of Ingredients 10
Steps:
- Mix MIRACLE WHIP, pickles, pickle juice, dill, mustard and celery seed until blended.
- Combine remaining ingredients in large bowl. Add MIRACLE WHIP mixture; mix lightly.
- Refrigerate 2 hours.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 2 g, Protein 3 g
POTATO SALAD WITH BACON
My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 216 calories, Fat 14g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 363mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
BACON AND PICKLE POTATO SALAD
Bring this Bacon and Pickle Potato Salad to your backyard barbecue and watch them line up! This easy Bacon and Pickle Potato Salad combines the savory and tangy tastes of both its namesakes and only takes 15 minutes to make.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water in saucepan 15 min. or just until tender; drain. Cool completely.
- Place potatoes in large bowl. Add all remaining ingredients except bacon; mix lightly.
- Refrigerate 3 hours or until chilled.
- Sprinkle with bacon just before serving.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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- Place potatoes into a large pot and cover with cold water (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Bring to a boil, season water with salt (about 1/2 teaspoon). Cover with lid slightly ajar and cook 8 to 10 minutes, or until potatoes are just fork-tender. Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil. Drain, rinse with a little cold water and drain again. Place on a (clean) tea towel-lined baking sheet to dry out a little.Note: You can cook eggs with the potatoes if you wish. Otherwise cook them separately until they are hard boiled.
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- Chop the potatoes into 1-inch pieces. Boil potatoes with cauliflower florets in a pot of salted water until both are tender (about 10-15 minutes). Drain and allow to cool completely.
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- Pour the cubed potatoes into a large pot and cover with water, at least 1 inch above the potatoes. Boil on high heat until the potatoes are fork-tender. Tip: You may need to reduce the heat from high once the water is boiling to prevent it from boiling over.
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