RED SKINNED POTATO SALAD
This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.
Provided by Donna
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 16.2 g, Cholesterol 120.6 mg, Fat 36.9 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 6.9 g, Sodium 535.8 mg, Sugar 1.7 g
RED SKINNED POTATO SALAD WITH BACON
When I ask my husband if he wants potato salad he says, Yes, the Good One, that means everythings better with bacon to him...It's so true.
Provided by Rose Rauhauser
Categories Potatoes
Time 1h
Number Of Ingredients 7
Steps:
- 1. I don't have amounts of the mayo, parsley or cayenne pepper because it adjusts to amount your making and your taste preferences.
- 2. Leave potatoes with skin on and place in a pot with enough water to cover, cook until done, drain and let cool enough to cube, not in small cubes, just quarters if the potato is small and larger cubes if potato is larger.
- 3. In the meantime cut your bacon, dice your onion and thinly slice your celery and brown all together until celery and onion are done and bacon is crispy, do not throw out the bacon fat, drain and put to the side. Pour the bacon, celery and onion over the potato quarteres, add chopped parsley, just enough to go through the amount your making (you can use fresh or dried parsley if you like), add I start with 1/2 cup and add a little at a time because it's not to be about the mayo in this one, add some or all of the bacon fat to your taste and add the cayenne pepper, start with 1 teaspoon, just enough for a little kick, stir thoroughly, taste and add a little more of the ingredients to your taste. This is not about the mayo, it's about the bacon flavor in this potato salad. 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.
LOADED RED POTATO SALAD
This summer side delivers all the flavors of a loaded baked potato--without the baking (or hot kitchen). Creamy red potatoes are tossed with a tangy sour cream dressing, chunks of sharp Cheddar and salty, crispy bacon bits.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
- Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
- Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.
BACON-AND-EGG POTATO SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
- Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
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RED POTATO SALAD WITH BACON - BETTER HOMES & GARDENS
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Servings 10Calories 358 per servingTotal Time 30 mins
- In a large saucepan combine potatoes, the 1 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or just until tender. Drain well; let cool slightly.
- Meanwhile, for dressing, in a large bowl stir together mayonnaise, vinegar, and mustard. Stir in celery, green onions, pickles, parsley, and horseradish. Add potatoes, eggs, bacon, the 1/2 teaspoon salt, and the pepper. Toss gently to coat. Cover and chill for 6 to 24 hours before serving.
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