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
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
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 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 Allrecipes Member
Categories Dairy-Free Potato Salad
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
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 Allrecipes Member
Categories Dairy-Free Potato Salad
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
ITALIAN POTATO SALAD WITH BACON AND OLIVES
A very hearty potato salad with classic Italian vinaigrette dressing. Use the best quality black olives you can find.
Provided by Semra22
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the dressing ingredients together.
- Toss with potatoes, bacon, mushrooms, onion and garlic.
- Cover and chill for at least 2 hours, will taste even better overnight.
Nutrition Facts : Calories 237.5, Fat 15.5, SaturatedFat 2.6, Cholesterol 3.6, Sodium 137.1, Carbohydrate 22.9, Fiber 3.8, Sugar 2.4, Protein 4
ROASTED POTATO SALAD WITH BACON
Awesome recipe with the perfect pairing of tater and bacon with capers for piquancy. Delish! Easier to make than the sum of the parts suggests too. Nice. Like it that way.This recipe works great with quartered Yukon Gold potatoes so don't fret the insane price of fingerling potatoes (make plans to grow your own next year!). Be sure to chill this salad at least two hours (preferably overnight) & then bring to room temp to serve. From the Tribune's Food & Drink Weekly.
Provided by Busters friend
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 375°F.
- Clean and halve fingerling or new potatoes lengthwise.
- In a large bowl, toss the potatoes with the garlic, olive oil, 1 teaspoons salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet. Roast the potatoes until golden brown and tender, about 1 hour, tossing occasionally. Remove and cool.
- While the potatoes are roasting, cut the bacon crosswise into one-fourth-inch pieces. Cook the bacon in a large sauté pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate, reserving the grease for another use.
- In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with one-half teaspoons salt and several grinds of black pepper. Taste and adjust mustard, vinegar and seasoning if desired.
- In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat, then stir in the capers. Taste and adjust seasoning if desired.
- Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.
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