Bacondillpotatosalad Recipes

Steps:

• Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
• Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
• When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Steps:

• DRESSING: Combine Miracle Whip, or Mayo, mustard, celery seed, salt and pepper. Mix well.
• Combine potatoes, eggs, onion, celery and pickle.
• Add dressing to potato mixture and mix lightly.
• Chill.

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.

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool. , Place potatoes in a large bowl. Add the eggs, onion, bacon and parsley. In a small bowl, combine the mayonnaise, relish, mustard, vinegar, lemon juice and seasonings. Pour over potato mixture and toss gently to coat. Refrigerate until chilled.

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
• Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
• Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Steps:

• Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.

Steps:

• Boil potatoes for 13-15 minutes or until potatoes are tender. Drain.
• In a large bowl combine mayonnaise, vinegar, salt and pepper. Add remaining ingredients. Toss and coat thoroughly.

Steps:

• Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.
• Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.
• Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat 16 cups of 2 muffin pans with cooking spray.
• Heat a large skillet over medium heat. Add ground beef, bacon, onion, salt, and pepper and cook, stirring, until beef is browned, about 6 minutes. Drain fat, and stir in dill pickle relish, mustard, BBQ sauce, and garlic powder. Set filling aside to cool.
• Separate each biscuit dough portion in half to get 16 biscuits, stretching and pulling each into a circle about 1/4 inch thick. Spoon about 2 tablespoons of the ground beef mixture into the center of each dough circle. Cut cheese into 16 cubes and insert each cube into the ground beef mixture. Wrap dough around the filling in the shape of a ball and pinch edges on the bottom together so biscuits are sealed around the filling.
• Set each biscuit seam side down in a muffin cup. Lightly spray the biscuit tops with cooking spray and sprinkle with sesame seeds.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve with ketchup for dipping on the side.

Steps:

• Make the mushroom bacon: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a nonstick baking mat.
• In a medium bowl, toss the mushrooms with the olive oil, maple syrup, soy sauce, salt, black pepper, and smoked paprika until well coated. Spread the mushrooms in an even layer on the prepared baking sheet.
• Bake the mushrooms for 35-40 minutes until darkened and most of the moisture has been cooked out. Increase the oven temperature to 375°F (190°C) and bake for 10-12 minutes more, until the mushrooms are dried out, but still flexible.
• Make the potato salad: Add the potatoes to a large pot and cover with cold water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain the potatoes and transfer to a large bowl.
• Make the dressing: In a high-powered blender combine the drained cashews, apple cider vinegar, maple syrup, garlic, and 1 teaspoon salt. Blend on high speed until coarsely chopped, then add ¼ cup cold water and continue blending until completely smooth, adding more water, 1 tablespoon at a time, if necessary.
• While the potatoes are still somewhat warm, toss with ⅓ of the cashew dressing until well coated. Let sit for 5 minutes to cool slightly, then fold in the red onion, half of the mushroom bacon, the chopped vegetables, parsley, dill, and another ⅓ of the dressing.
• Just before serving, toss with the remaining dressing and garnish with the remaining mushroom bacon, dill, and parsley.
• Enjoy!