Potato Bacon And Chive Salad Recipes

BACON-CHIVE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives. , In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving.

POTATO, BACON, AND CHIVE SALAD

Steps:

• Cook potatoes in large saucepan of boiling salted water until tender, about 30 minutes. Drain. Cool 15 minutes. Peel while still warm, then cut into 1/3-inch-thick slices. Transfer to medium bowl.
• Meanwhile, cook bacon in medium skillet over medium-high heat until beginning to brown, about 5 minutes. Add onion; reduce heat to medium-low. Sauté onion until translucent, about 3 minutes. Add broth and vinegar; bring to boil.
• Pour hot dressing over potatoes; toss gently. Fold in 1/2 cup chives. Season with salt and pepper. Let stand until broth mixture is absorbed, occasionally tossing gently, about 30 minutes. Sprinkle salad with 1/4 cup chives. Toss gently and serve.

POTATO SALAD WITH CHIVES

Steps:

• Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
• In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

BACON-CHIVE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water.
• Bring to a boil.
• Reduce heat; cover and cook for 15-20 minutes, or until tender.
• Drain and cool.
• Cut into wedges; place in a serving bowl.
• Add bacon and chives.
• In a small bowl, combine the mayonnaise, mustard, salt and pepper.
• Spoon over salad; toss to coat.
• Refrigerate for at least 1 hour before serving.

BACON CHIVE POTATO SALAD

Steps:

• Add potatoes to a large saucepan. Cover with 2 inches of water, cover with a lid and bring to a boil (remove the lid once water begins to boil). Cook potatoes until tender, about 20-25 minutes.
• Remove potatoes from heat and drain. Place potatoes in the fridge to cool (this step may be done up to 2 days in advance).
• To chilled potatoes, add celery, red onion, chives, parsley and cooked bacon. In a small bowl, whisk together mayonnaise, garlic powder, apple cider vinegar, salt, and pepper until well combined.
• Pour dressing over potato mixture and stir well to combine. Taste and adjust seasonings as needed. Serve immediately or store in a covered container in the fridge for up to 3 days.

RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES

Steps:

• Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
• Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
• Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.