Bacon Egg Potato Salad Recipe 455 Recipes

POTATO SALAD WITH BACON

Steps:

• To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.
• To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it's cool enough, crumble it; set aside.
• To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
• In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.
• To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.
• Halve or quarter the potatoes depending on their size and add to the large bowl. Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container - don't pour it down the drain), corn, spinach, parsley, and toss well to combine.
• Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.
• Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.

BACON AND EGG POTATO SALAD

Steps:

• Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to medium and cook until fork tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over medium-low heat until crispy, about 12 minutes.
• Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters.
• In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature.

BACON POTATO SALAD

Steps:

• Method:
• Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
• Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
• In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
• Plating/Assembly:
• Serve immediately, or refrigerate, covered, and serve slightly chilled.

BACON AND EGGS POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool.
• Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.

POTATO SALAD WITH BACON & MUSTARD

Steps:

• For the dressing put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins. Add cream and stir in. Keep at room temperature until ready to serve.
• Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve. Meanwhile, fry lardons with lots of black pepper until golden. Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.

POTATO AND BACON SALAD

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.

POTATO SALAD WITH BACON

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.

EGG SALAD WITH BACON

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
• Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.