Maple Bacon Potato Salad Recipes
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.
MAPLE BACON POTATO SALAD
What a tasty spin on traditional potato salad! The subtle maple flavor adds a sweet, rich accent to the tasty taters and salty bacon.
Provided by Hidemi Walsh
Categories Potato Salads
Time 30m
Number Of Ingredients 8
Steps:
- 1. Peel and dice potatoes. Cut zucchini into half lengthwise and slice each halved zucchini thinly crosswise.
- 2. Boil water in a saucepan and add pinch of salt. Put potatoes in the saucepan and cook until tender. When the potatoes are cooked, transfer to the colander to drain and pour lemon juice over the potatoes. Let stand.
- 3. While potatoes are cooking, in another saucepan, boil water, add pinch of salt, put zucchini in the saucepan. When it boils again, remove from the heat, transfer to the colander to drain. Rinse zucchini in cold running water and drain well.
- 4. Cook bacon in a skillet (without oil) until crisp. Then chop.
- 5. In a bowl, combine mayonnaise, Dijon mustard, maple syrup and minced caper. Mix well. Add potatoes, zucchini and bacon. Toss to coat.
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