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
POTATO SALAD WITH BACON AND MUSTARD
Time 35m
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- okhkkPlace the red potatoes in a large pot of salted water and bring it to a boil. Once they are tender, drain and set aside.
- Chop the bacon and place it in the pot. Brown the bacon and add the red onion, cooking until tender. Add vinegar, mustard, and pepper and cook for a few more minutes to let the flavors come together.
- Cut the potatoes in half (or quarters if they are large) and place in a large bowl. Pour the bacon and mustard mixture over the potatoes and stir to combine. Top with fresh chives and serve warm.
- Enjoy!
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 MUSTARD DRESSING AND BACON
This is not your typical potato salad. This makes a lot, but it can be easily reduced. It is also just as good, if not better the next day. This will make a wet salad. If you prefer a drier potato salad increase the amount of potatoes.
Provided by Mamas Kitchen Hope
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, mustard, vinegar and garlic in medium bowl to blend.
- Season to taste with salt and pepper.
- Cover, chill.
- Cook bacon in large skillet until crisp.
- Drain on paper towels.
- Crumble.
- Boil potatoes in large pot until just tender.
- Drain and transfer to a large bowl.
- Cool for 15 minutes or so.
- Mix bacon, celery, green and red onions, eggs and dressing into potatoes.
- Season with additional salt and pepper if needed.
- Chill.
- Note: I usually hold back about ¾ cup of the dressing to toss with salad just before serving.
- While chilling the potatoes soak up a good bit of the dressing and if not careful it can become dry. If this happens just moisten with a small amount of milk and stir to encorporate.
Nutrition Facts : Calories 525.1, Fat 31.1, SaturatedFat 8.4, Cholesterol 173.2, Sodium 1037.3, Carbohydrate 48.9, Fiber 4.5, Sugar 5.2, Protein 13.4
TWO-POTATO SALAD WITH MUSTARD DRESSING
Categories Salad Mustard Potato Side Steam Quick & Easy Bell Pepper Sweet Potato/Yam Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a steamer set over boiling water arrange the boiling potatoes, top them with the sweet potatoes, and steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. Transfer the potatoes to a bowl and let them cool. In another bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the dressing to the potatoes with the onion, the bell pepper, and the gherkin and combine the salad well.
POTATO SALAD W/MUSTARD DRESSING
OOOH - Is this ever a goody. Years ago on Marcia Adams TV program, she gave this recipe. My hand-written card is sort of bedraggled so I'm posting the recipe for safe keeping. I like the tangy mustard taste.
Provided by Chef Cotton
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place potatoes in boiling water to cover, add 2 tablespoons cider vinegar. When done, drain and place in rectangular 9x13-inch dish. Set aside.
- Sauté 1/2 pound bacon. When crisp, cup up and add to dish holding potatoes along with the bacon grease. Toss.
- Add to potato/bacon mixture: onion, parsley, celery seed, salt and pepper. Toss.
- BOILED DRESSING: In saucepan, whisk eggs.
- Add mustard, whisk.
- Add sugar, whisk.
- Add cider vinegar, whisk.
- Add water.
- Bring to boil. Cook and whisk 8-10 minutes.
- Toss with potatoes. Let sit on counter 3 hours. Stir occasionally. Cover with plastic wrap.
- Yummy, Yummy. Good for the tummy.
Nutrition Facts : Calories 628.3, Fat 19.9, SaturatedFat 6.3, Cholesterol 96.2, Sodium 1104.9, Carbohydrate 98.1, Fiber 7.5, Sugar 38.6, Protein 14.7
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