FINGERLING POTATO SALAD WITH BACON AND SUN-DRIED TOMATOES
Pump up the volume of your summer party buffet with this easy potato salad tossed with a creamy, smoky dressing.
Categories potato salad fingerling potatoes side dish Bacon sun-dried tomatoes summer side
Time 50m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a large pot over medium-high heat, bring potatoes, salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with vinegar. Let cool to room temperature, about 15 minutes.
- In a small bowl, stir together remaining ingredients. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Serve at room temperature or refrigerate before serving.
Nutrition Facts : Calories 197 calories
POTATO SALAD WITH SUNDRIED TOMATOES AND BACON
This isn't your usual potato salad! Instead, it is packed with savory sundried tomatoes and delicious salty bacon. Inspired by: Country Living
Provided by Cassie Johnston
Categories Side Dishes
Time 30m
Number Of Ingredients 12
Steps:
- Add potatoes to a large stock pot and cover with a few inches of water. Bring to a boil over high heat. Cook until potatoes are fork tender, about 15 minutes. Remove from heat and drain. Set aside.
- In a small bowl, combine onion, yogurt, mayo, dijon, vinegar, sage, thyme, salt, and pepper.
- In a large bowl, combine potatoes, bacon, sundried tomatoes. Pour dressing over top and toss to combine. Refrigerate for 1-2 hours or until cold.
Nutrition Facts : Calories 251 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 serving, Sodium 354 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE
A vinegary potato salad with bacon is one of the great Germanish summertime traditions. Here I've added a Mexican accent in the form of the canned, smoked jalapeño known as chipotle chile en adobo. (A small can, well covered, will keep for months in the refrigerator.)
Provided by Sam Sifton
Categories easy, salads and dressings
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
- Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
- Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
- Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
- For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams
NEW POTATO SALAD WITH SUN-DRIED TOMATOES
Provided by Florence Fabricant
Categories side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Boil the potatoes until just tender. Quarter them and place in a bowl. Sprinkle with oil, vinegar and slivered sun-dried tomatoes.
- Season potatoes to taste with salt and pepper (taste carefully because the tomatoes are salty). Add the herbs.
- Carefully fold in the mayonnaise. Check seasonings and serve slightly warm or chilled.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 25 grams, Carbohydrate 32 grams, Fat 29 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 3 grams
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