Smoky Potato Salad With Bacon Recipes

POTATO SALAD WITH BACON

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.

SMOKY POTATO SALAD WITH BACON

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cut into bite-sized pieces.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Transfer 3 tablespoons bacon drippings to a large bowl.
• Add mayonnaise, Parmesan cheese, paprika, mustard powder, parsley, chives, Worcestershire sauce, garlic, and seasoned salt to the bacon drippings and whisk until combined. Stir in red onion and chopped bacon. Fold in cooked potatoes. Serve at room temperature.

SMOKIN' POTATO SALAD

Steps:

• Preheat a grill to medium. Oil the grill grates well.
• Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.
• Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
• In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.
• Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.

SMOKY POTATO SALAD

Steps:

• In a 3-quart saucepan combine potatoes with cold water to cover by 2 inches and bring to a boil. Add salt and simmer, covered, until potatoes are just tender, 10 to 15 minutes. In a colander drain potatoes and cool. (Potatoes may be boiled 2 days ahead and chilled, covered.)
• Prepare grill.
• In a skillet cook bacon over moderate heat until crisp. Transfer bacon to paper towels to drain and reserve 1 tablespoon drippings. Break bacon into large bits.
• Halve potatoes and toss gently with 1 tablespoon oil to coat well. Arrange potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals and grill until golden, 4 to 5 minutes. (Alternatively, potatoes may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.)
• Cut scallions crosswise into 1 1/2-inch pieces and quarter pieces lengthwise.
• In a large bowl toss potatoes with reserved drippings, bacon, remaining 3 tablespoons oil, vinegar, scallions, pepper, and salt to taste. Serve potato salad at room temperature.