LOADED POTATO PASTA SALAD
Make and share this Loaded Potato Pasta Salad recipe from Food.com.
Provided by Food.com
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Equipment: Large mixing bowl, Small bowl, whisk.
- Place potatoes in a medium pot and cover with water. Bring to a boil over medium high heat, then reduce to a simmer and cook until tender, about 12-15 minutes. Drain potatoes, cut into quarters and place in a large mixing bowl.
- Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Drain onto a towel-lined plate. Transfer half of bacon to the bowl with potatoes and reserve the other half to garnish the final salad. Add cooked pasta, broccoli, 1 cup cubed cheddar cheese and 2 tablespoons chopped chives to the bowl and toss to combine.
- In a medium bowl, whisk to combine sour cream, mayonnaise, buttermilk, apple cider vinegar, sugar and salt and pepper to taste. Pour over salad and toss to combine. Season to taste with salt and pepper and transfer to serving bowl. Garnish with remaining bacon, cheese, a dollop of sour cream and sprinkle of chives.
Nutrition Facts : Calories 426.3, Fat 15.8, SaturatedFat 8, Cholesterol 37.5, Sodium 268.6, Carbohydrate 56.4, Fiber 4.9, Sugar 5.6, Protein 15
FANCY PASTA OR POTATO SALAD
This recipe can either be made with your favorite macaroni shape pasta or you can use for a tasty pototo salad. I got this recipe from the Southern Magazine years ago when I first started cooking. I just changed the elbow macaroni to the ditalini (small tube shape) macaroni and added dill relish.
Provided by Marsha D.
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook macaroni according to pkg. or potatoes. Drain well.
- Combine in large bowl, cooked macaroni (or potatoes),bacon crumbles, celery, onion, green or red peppers, and dill relish.
- Add dill weed or dill seeds and stir well.
- In a small bowl combine mayonnaise, ketchup, chili powder, Worcestershire sauce, salt, black pepper and sugar. Stir well.
- Pour dressing over macaroni salad or potatoes and stir to combine.
- Chill 30 minutes to 1 hour before serving.
- Note: Using macaroni, this will last a week in the refrigerator. Also this has the best flavor a day are two after making.
- You may also serve warm but its best chilled.
Nutrition Facts : Calories 222.6, Fat 8.8, SaturatedFat 1.9, Cholesterol 12.6, Sodium 719.8, Carbohydrate 29.4, Fiber 1.6, Sugar 4.6, Protein 6.9
NEXT LEVEL POTATO SALAD
Take the humble potato salad to the next level with our ultimate version of this ever-versatile side dish. It's perfect for picnics, barbecues and more
Provided by Barney Desmazery
Categories Side dish
Time 22m
Number Of Ingredients 11
Steps:
- Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
- While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
- Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.
Nutrition Facts : Calories 310 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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