POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
HERBED POTATO SALAD WITH BACON AND PEAS
A little different from your usual potato salad. There is no mayo in this one! If you don't want to use as many peas, it can easily be halved.
Provided by Lvs2Cook
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk all dressing ingredients together until well blended. Set aside.
- Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters.
- Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.
- In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.
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.
POTATO SALAD WITH BACON & MUSTARD
Add some oomph to your potato salad. If you've got vegetarians coming, serve the bacon bits in a separate bowl for sprinkling
Provided by John Torode
Categories Buffet, Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 308 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.65 milligram of sodium
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PEA, LENTIL & POTATO SALAD WITH WARM BACON DRESSING
From wellplated.com
5/5 (1)Total Time 30 minsCategory SaladCalories 346 per serving
- Cook the lentils according to the package instructions until al dente, adding a big pinch of salt to the pot as they cook—they should be tender but not mushy and have a pleasant chew. Drain and place in a large mixing bowl.
- In a large skillet over medium-low heat, cook the bacon until it is crisp and the fat has cooked off, about 8 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate and lightly pat dry. Leave the bacon drippings in the skillet.
- Add the potatoes, increase the heat to medium, and sprinkle with salt and pepper. Cook, stirring occasionally, until the potatoes are tender on the insides and crisp and golden on the outsides, about 12 to 14 minutes. Remove the pan from the heat, then add the vinegar and mustard. Stir to coat the potatoes in the vinegar, mustard, and drippings, then scrape all of the skillet contents into the bowl with the lentils. Add the peas.
- Stir to combine, then give the salad a taste. Add salt and pepper and/or a splash of vinegar (for more tanginess) as desired. (I added a bit of all three.) Add the chives. Enjoy immediately or refrigerate for up to 1 day. Serve at room temperature.
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Servings 8Total Time 35 minsCategory SideCalories 185 per serving
- Bring a large pot of water to boil. Add 1 tablespoon of salt and red potatoes. Cook for 15 minutes or until potatoes are fork tender.
- Remove the potatoes from the water and pat dry with a paper towel. Cut each potato in half and place in a large bowl.
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