FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
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 BACON SALAD WITH ROMAINE LETTUCE
Steps:
- Boil potatoes, in their skins for about 35 to 40 minutes or until just tender (but not mushy). Drain and let cool 10 minutes or until you can handle them to peel
- Meanwhile cook the bacon until crisp. Remove 1/3 for garnish, leaving remaining in skillet. Use this time to chop parsley, scallion and pickles.
- When potatoes are cool enough, but still warm, peel and cut them into 1/2 inch cubes and transfer them to a mixing bowl with romaine lettuce.
- Reheat bacon in skillet. Add garlic, broth and vinegar and bring to a boil. Remove skillet from heat and add parsley, scallion and pickles, season with salt and pepper and immediately toss with potatoes and romaine lettuce. Sprinkle reserved bacon over the top and serve immediately.
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
FRENCH POTATO SALAD WITH BACON (PICNIC-SAFE - NO MAYO!)
Like the coleslaw served by mom, this recipe was adopted especially for Sister - who is violently opposed to all things mayo!
Provided by Metlantis
Categories Summer
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the potatoes under running water with a soft brush. Quarter them and drop them into a kettle of cold, salted water. Bring to a boil and cook until tender but still firm, 8 to 10 minutes after the water reaches a boil.
- Meanwhile, chop the bacon and saute in a small skillet until crisp. Remove bacon and reserve.
- In the bacon fat remaining in the skillet, saute chopped shallots until tender but not at all browned, 5 minutes or so. Reserve shallots and fat.
- When the potatoes are done, drain them and drop them into a mixing bowl.
- Pour vinegar, olive oil, shallots and reserved bacon fat over the still-hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover, and refrigerate.
- Before serving bring back to room temperature, toss, correct seasoning and add additional oil and vinegar if the salad seems dry. Sprinkle reserved crisp bacon on top.
Nutrition Facts : Calories 465.5, Fat 19.9, SaturatedFat 5.3, Cholesterol 19.3, Sodium 262.6, Carbohydrate 62.8, Fiber 7.9, Sugar 3.1, Protein 10.7
FRENCH POTATO SALAD WITH BACON
I had this potato salad at a friend's one night when we were over for dinner. She knows I don't eat mayonnaise and decided to try this. It's fantastic! I like to make a double batch and fry the left overs up for breakfast the next morning. Easy enough to make when we are camping!
Provided by Kerena
Categories Potato
Time 50m
Yield 1 lb, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub potatoes and quarter them. Drop into a kettle of cold salted water. Bring to a boil and cook until tender but still firm, about 8-10 minutes after water reaches boil.
- Meanwhile, chop the bacon and sauté in a small skillet until crisp. Remove bacon and reserve.
- In the bacon fat, sauté chopped shallots until tender but not at all brown, about 5 minutes or so. Reserve shallots and fat.
- When the potatoes are done, drain them and drop them into a mixing bowl.
- Pour vinegar, olive oil, shallots and reserved bacon fat over the still hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover and refrigerate.
- Before serving bring back to room temperature, toss, correct seasonings and add additional oil and vinegar if salad seems too dry. Sprinkle reserved bacon on top.
Nutrition Facts : Calories 291.1, Fat 19.7, SaturatedFat 5.2, Cholesterol 19.3, Sodium 249, Carbohydrate 23.2, Fiber 2.9, Sugar 1.4, Protein 6.2
FRENCH POTATO SALAD
The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
Provided by CHRISTYJ
Categories Salad Potato Salad Recipes No Mayo
Time 13h50m
Yield 5
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Cool slightly. Peel and slice into a large bowl.
- In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.
- Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight.
Nutrition Facts : Calories 500.2 calories, Carbohydrate 68 g, Cholesterol 0.1 mg, Fat 22.4 g, Fiber 8.7 g, Protein 9.3 g, SaturatedFat 3 g, Sodium 1473.9 mg, Sugar 3.1 g
FRENCH STYLE BACON & SPINACH POTATO SALAD
Ready, Set, Cook! Special Edition Contest Entry: Bacon and spinach add a new twist to this french-style potato salad. Using Simply Potatoes Diced Potatoes with Onion makes this dish come together in under 15 minutes! This potato salad will go great with any meal and is best served warm or at room temperature.
Provided by dr.crystal
Categories Potato
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the bacon in a large sauté pan until just crispy, remove and let drain on paper towels. Pour from the pan all but one tablespoon of the bacon drippings.
- To the pan, add in the minced garlic and let cook for one minute over medium heat. Add in the fresh spinach and Simply Potatoes Diced Potatoes with Onion; cook, stirring often until spinach is just wilted and potatoes are warmed, about 3-5 minutes.
- In a large bowl whisk together olive oil, Dijon mustard, white wine vinegar, salt, pepper, and fresh thyme until it comes together as a dressing. Add in the spinach-potato mixture, fresh green onions, and crumble in the bacon. Toss gently to combine. Serve and enjoy!
Nutrition Facts : Calories 127.8, Fat 12.4, SaturatedFat 2.8, Cholesterol 8.2, Sodium 738, Carbohydrate 2.5, Fiber 0.9, Sugar 0.4, Protein 2.4
FRENCH POTATO SALAD WITH BACON
Steps:
- Scrub the potatoes under running water with a soft brush. Quarter them and drop them into a large heavy pot of cold, salted water. Bring to a boil and cook until tender but still form, 8-10 minutes after the water reaches a boil. Meanwhile, chop the bacon and saute in a small skillet over medium-low heat until crisp. Remove the bacon and reserve. In the bacon fat remaining in the skillet, saute the chopped shallots until tender but not at all browned, 5 minutes or so. Reserve the shallots and fat. When the potatoes are done, drain them and drop them into a mixing bowl. Pour the vinegar, olive oil, shallots and reserved bacon fat over the still-hot potatoes. Season with salt a pepper and gently toss. Add the red onion and parsley and toss again. Cool to room temperature, cover and refrigerate. TO SERVE: Before serving, bring back to room temperature, toss, correct the seasoning, and add additional oil and vinegar if the salad seems dry. Sprinkle the reserve crisp bacon on top.
More about "french potato salad with bacon recipes"
SIMPLE FRENCH-STYLE POTATO SALAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 53Calories 80 per servingCategory Salad, Side
- Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.
- Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
- While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.
- Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
POTATO SALAD WITH BACON (BEST EVER!) - AVERIE COOKS
From averiecooks.com
4.4/5 (222)Calories 368 per servingCategory Sides, Salads & Vegetables
- To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.
- To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it’s cool enough, crumble it; set aside.
- To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
- In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.
POTATO SALAD | RECIPETIN EATS
From recipetineats.com
FRENCH POTATO SALAD | FEASTING AT HOME
From feastingathome.com
FRENCH POTATO SALAD (WITH VINAIGRETTE!) • ONE LOVELY LIFE
From onelovelylife.com
FRENCH POTATO SALAD RECIPE - EASY! - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
4.5/5 (101)Total Time 40 minsCategory Side Dishes-SaladsPublished Jun 25, 2020
RECIPE: BACON-LOVERS' POTATO SALAD | KITCHN
From thekitchn.com
PREPPING MEMORIAL DAY POTATO SALAD? AVOID RUSSETS, AND USE
From thegrio.com
FRENCH POTATO SALAD WITH BACON - COLORADO POTATO
From coloradopotato.org
10 PERFECT POTATO SALAD RECIPES FOR YOUR NEXT BBQ - EAT THIS NOT …
From eatthis.com
BACON CHEDDAR RANCH POTATO SALAD - MOORE OR LESS COOKING
From mooreorlesscooking.com
FRENCH POTATO SALAD WITH WARM BACON VINAIGRETTE
From thetomatotart.com
30 CLASSIC FRENCH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FRENCH POTATO SALAD — SIMPLE NO MAYO RECIPE | KITCHN
From thekitchn.com
FRENCH POTATO SALAD WITH BACON RECIPE
From recipeland.com
BEST BACON POTATO SALAD- THE BOSSY KITCHEN
From thebossykitchen.com
OUR 13 BEST POTATO SALAD RECIPES FOR BBQ SEASON | CHATELAINE
From chatelaine.com
RED POTATO SALAD WITH BACON AND CORN (NO MAYO!) - RECIPETIN EATS
From recipetineats.com
You'll also love