CREAMY POTATO SALAD
Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my recipe #123107 as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Recipe #242966 for bacon bit tips.
Provided by Karen From Colorado
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling, salted water until tender.
- Drain well.
- Peel and cube potatoes.
- Transfer to a large bowl.
- Add celery, onion, sweet relish and bacon bits.
- Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
- Add mayo mixture to potatoes.
- Toss lightly to coat potato mixture.
- Carefully fold in the chopped eggs.
- Cover and chill thoroughly.
- Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.
Nutrition Facts : Calories 296.3, Fat 14.3, SaturatedFat 4.7, Cholesterol 60.3, Sodium 803.7, Carbohydrate 34.4, Fiber 4.1, Sugar 6.1, Protein 8.3
CREAMY BACON POTATO SALAD
Simple and yet incredibly flavorful, this potato salad has just enough zip to make it deliciously different from others! VIDEO https://www.youtube.com/watch?v=bUeaYW56_Yw
Provided by CLUBFOODY
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring potatoes to a boil; cook for 8 to 15 minutes or until they're tender enough to bite through easily. Drain potatoes and spread them on a baking sheet in a single layer to cool. Add pepper, parsley, cayenne pepper, and sea salt. When potatoes are no longer steaming, transfer them to the refrigerator to chill.
- Meanwhile, combine in a large bowl mayo, Miracle Whip®, mustard, and horseradish. Stir well before adding green onions, radishes, bacon, chives and dill; stir once again. Add potatoes and gently stir to coat. Cover and transfer to the refrigerator for 2 hours or until ready to serve.
Nutrition Facts : Calories 117.2, Fat 3.6, SaturatedFat 0.9, Cholesterol 4.8, Sodium 217.9, Carbohydrate 19.2, Fiber 2.3, Sugar 2.5, Protein 2.9
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.
WARM BACON POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the vinaigrette:
- Mix all the ingredients together in a small bowl and set aside.
- Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
- Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
- Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.
CREAMY POTATO SALAD WITH BACON AND ONIONS
Make and share this Creamy Potato Salad With Bacon and Onions recipe from Food.com.
Provided by Lvs2Cook
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Steam potatoes in a steamer basket for 15-20 minutes until they are tender. Remove from the heat and set aside until they are cool to handle.
- Slice potatoes thickly and transfer to bowl. Sprinkle the potatoes with vinegar, salt and pepper. Add the celery, cooked and crumbled bacon, and parsley.
- In another bowl, combine the mayo, sugar, salt and pepper to taste. Pour dressing over potatoes. Add the green onions and toss gently.
- Taste for seasonings and add salt and pepper if needed.
- Refrigerate for several hours before serving.
Nutrition Facts : Calories 666.3, Fat 30.8, SaturatedFat 7.7, Cholesterol 35.9, Sodium 645.6, Carbohydrate 84.7, Fiber 8.7, Sugar 8.7, Protein 13.9
CANADIAN MENNONITE HOT POTATO SALAD WITH BACON SPECK SALAT
Tangy good tasting potato salad with bacon, onions, hard boiled eggs, celery, whipping cream, and boiled dressing.
Provided by Olha7397
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cook bacon over medium heat until crisp. Remove and crumble.
- Drain off all fat except 1 Tbsp., return to medium heat, add onions and celery. Stir in flour to coat the vegetables.
- Add water, stir and cook till thickened. Remove from the heat and blend in the cream, 2 TABLESPOONS OF THE BOILED DRESSING, vinegar, salt, and pepper. Pour over the potatoes in a large bowl.
- Add the parsley and chives. Mix well to blend flavours. Add more cream if desired, taste, add salt if desired.
- Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.
- FOR THE BOILED DRESSING: Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine.
- Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard.
- Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.
- Classic Canadian Cooking.
Nutrition Facts : Calories 546.7, Fat 29.7, SaturatedFat 13.7, Cholesterol 275.6, Sodium 884.2, Carbohydrate 56.8, Fiber 3.9, Sugar 27.7, Protein 13.3
BACON & EGG POTATO SALAD
Vinegar and lemon juice add a slightly tangy taste to this creamy potato salad. It's wonderful with baked beans and barbecue. -Melissa Davies, Clermont, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 348 calories, Fat 26g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 472mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
POTATO SALAD WITH SOUR CREAM AND BACON
Mom always added sour cream, bacon and bacon drippings to her potato salad and folks loved it. I've dressed it up a little, adding celery, different spices and more eggs than she did. Mom, of course, never measured. In order to post I measured all the ingredients and must say I have given mom a run for her money. Hope you enjoy.
Provided by Suzie
Categories Potluck
Time 2h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Boil potatoes with skins on until almost fork tender yet somewhat firm. Drain, cool, and cut into small chunks. Set aside.
- Hard boil eggs; cool. Chop nine; leave one whole. Set aside.
- Fry bacon until crisp; drain on paper towel; crumble and set aside.
- In large bowl add potatoes, chopped eggs, bacon, celery, onion, and bacon drippings.
- Add sour cream, mayonnaise, and spices.
- Gently fold mixture together being careful not to mash potatoes.
- Top with one sliced egg and sprinkle with paprika. Cover tightly and refrigerate.
- NOTE: Prep time includes cooking time.
POTATO SALAD WITH BACON, OLIVES, AND RADISHES
This is a simple and flavorful recipe I have been using for over twenty years. I've passed it to my daughters and son who have passed it on to their friends.
Provided by L.R. Fay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h45m
Yield 5
Number Of Ingredients 8
Steps:
- Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes.
- Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.
- Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top. ENJOY!!!
Nutrition Facts : Calories 676.7 calories, Carbohydrate 40.9 g, Cholesterol 65.9 mg, Fat 50.9 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 15.1 g, Sodium 1040 mg, Sugar 2.3 g
BACON AND EGGS POTATO SALAD
Great potato salad for a party or every day meal.
Provided by Nancy Roy
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
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 10 minutes. Drain and set aside to cool.
- Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 27.1 g, Cholesterol 142.9 mg, Fat 25.6 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 4.4 g, Sodium 414 mg, Sugar 3.3 g
CREAMY AND CHEESY POTATO SALAD
Make your loved ones' day with our Creamy and Cheesy Potato Salad recipe. Sour Cream, MIRACLE WHIP dressing and cheddar cheese are what really make our Creamy and Cheesy Potato Salad. It isn't until you garnish with fresh parsley and bacon, however, that it's truly complete.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water 20 min. or until tender; drain. Cool.
- Mix dressing, sour cream and onions in large bowl. Add potatoes and cheese; mix lightly. Refrigerate 3 hours.
- Sprinkle with bacon and parsley just before serving.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CREAMY CAROLINA POTATO SALAD
Possibly the tastiest potato salad ever. It's a family favorite! The dressing can be prepared in advance and left in fridge overnight if desired. Potatoes can be peeled or unpeeled depending on your preference.
Provided by ROCK415
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
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, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes. Combine chopped potatoes and eggs in a large bowl.
- Mix sour cream, mayonnaise, pimento peppers, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seed, and garlic powder together in a bowl. Pour dressing over potatoes and eggs; toss gently to coat. Sprinkle potato salad with paprika.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 22.1 g, Cholesterol 91 mg, Fat 16.3 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 306.8 mg, Sugar 3.4 g
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.
CREAMY GERMAN POTATO SALAD WITH BACON
Try our Creamy Germany Potato Salad. It's a creamy all-American potato salad with dressing. But it's also got vinegar and sugar, like a German potato salad. Creamy German Potato Salad with Bacon is th best of both worlds, really.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling water 10 to 12 min. or until tender; drain. Place in large bowl.
- Add bacon, onions, green peppers and parsley; mix lightly.
- Mix remaining ingredients until blended. Add to potato mixture; toss to coat. Refrigerate several hours or until chilled.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
CARAMELIZED ONION AND BACON POTATO SALAD
I was looking for a lower-calorie way to make my husband's favorite summer side dish, as my traditional potato salad was laden with eggs and mayo! The tzatziki dip as dressing certainly did the trick! The tarragon in the onions gives that hint of 'what is that?' to this recipe! Can be served warm or chilled.
Provided by Ellen Violet-Muir
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 10
Number Of Ingredients 8
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, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
- Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 83.7 g, Cholesterol 4 mg, Fat 12.3 g, Fiber 9 g, Protein 11.6 g, SaturatedFat 0.7 g, Sodium 125 mg, Sugar 6.3 g
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