GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
- In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
- Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
- Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.
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.
GERMAN POTATO SALAD WITH BACON-VINEGAR DRESSING AND DILL
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.
- Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.
- Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.
HERBED POTATO SALAD WITH BACON AND SCALLIONS
Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a medium pot, cover potatoes with 6 cups water. Add garlic, rosemary, parsley, and thyme sprigs, peppercorns, 1 tablespoon salt, and pinch of red-pepper flakes. Bring to a boil over high. Reduce heat and simmer until potatoes are tender but not mushy, 10 to 12 minutes. Remove from heat and let potatoes cool in cooking liquid, about 3 hours.
- Meanwhile, place bacon on a baking sheet and cook until crisp, about 20 minutes. When cool enough to handle, cut crosswise into 1/4-inch pieces.
- Reserve 1/4 cup potato cooking liquid; drain potatoes and discard herb stems. In a large bowl, combine potatoes, bacon, and scallions.
- In a small bowl, whisk together reserved cooking liquid, oil, vinegar, chopped parsley, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pour dressing over potatoes and toss to combine. Serve at room temperature (or refrigerate, up to overnight).
Nutrition Facts : Calories 246 g, Fat 14 g, Fiber 3 g, Protein 7 g, SaturatedFat 3 g
SCALLION AND BACON POTATO SALAD
Make and share this Scallion and Bacon Potato Salad recipe from Food.com.
Provided by Auntie Jan
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in a skillet until crisp.
- Transfer with tongs to paper towels to drain.
- Pour fat from skillet into a measuring cup and reserve.
- Coarsely crumble bacon.
- Pour vinegar into a large bowl.
- Put potatoes in a 5-quart pot, covered with cold water by 2 inches.
- And simmer, uncovered until tender, 20 minutes.
- Drain potatoes in a colander.
- Rinse slightly with cold water.
- When potatoes are cool, quarter them.
- Add them to bowl as cut, tossing to coat.
- Add 1 tablespoon reserved bacon fat and remaining ingredients.
- Toss and combine well.
BACON AND SHALLOT POTATO SALAD
The German-style potato salad doesn't contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It's best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving.
Provided by Melissa Clark
Categories lunch, salads and dressings
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
- Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
- Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
- In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 270 milligrams, Sugar 2 grams, TransFat 0 grams
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- Boil the potatoes until they are fork tender. (If you're not sure how to boil the potatoes, this is a good resource.) Drain the potatoes and set aside.
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