SMOKY POTATO SALAD WITH BACON
I made this potato salad with bacon up on a Sunday afternoon that I was entertaining family. It is a delicious recipe that can be served at any temperature, though room temperature seems to be when the flavors are at their best! Perfect to take to any party!
Provided by Amanda W
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 12
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 20 minutes. Drain and cut into bite-sized pieces.
- At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Transfer 3 tablespoons bacon drippings to a large bowl.
- Add mayonnaise, Parmesan cheese, paprika, mustard powder, parsley, chives, Worcestershire sauce, garlic, and seasoned salt to the bacon drippings and whisk until combined. Stir in red onion and chopped bacon. Fold in cooked potatoes. Serve at room temperature.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 21.3 g, Cholesterol 22.8 mg, Fat 27.1 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 537.6 mg, Sugar 2.1 g
SMOKY TWO-POTATO SALAD
Old-fashioned potato salad this is not. It's cool, creamy and way more colorful than the old standby -- and it still goes great alongside burgers, brats and corn on the cob.
Provided by Serena Ball
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the new potatoes and sweet potatoes into 1-inch cubes (do not peel) and put in a medium pot (see Cook's Note). Add cold water to cover and bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain the potatoes in a colander and immediately drizzle the vinegar over them; let cool.
- Meanwhile, make the dressing: Combine the mayonnaise, yogurt, honey, chipotle chile, adobo sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Add the potatoes, green onions and cheese to a large serving bowl,. Pour the dressing over the potatoes and toss gently. Sprinkle with paprika and cilantro if using and serve.
Nutrition Facts : Calories 245, Fat 10 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 6 grams, Sugar 7 grams
SMOKIN' POTATO SALAD
Provided by Guy Fieri
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Oil the grill grates well.
- Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.
- Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
- In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.
- Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.
MA HUCK'S SMOKY POTATO SALAD
This is the hands-down best potato salad out there. Everyone who tries it can't stop eating it. Even my friend who doesn't generally care for potato salad raves about this one! Try it, I dare you to not LOVE it!
Provided by Susie Huckvale @susiehuck
Categories Salads
Number Of Ingredients 8
Steps:
- Boil potatoes.
- In a separate saucepan, also boil one egg per potato until hard-cooked.
- While potatoes and eggs are cooking, cook bacon until crispy.
- Cool and break bacon into pieces.
- Cool cooked potatoes, then peel. Cut up potatoes into chunks and place in a large bowl.
- Cool eggs by running cold water over them.
- When cool enough to handle, peel eggs and use an egg slicer, to cut lengthwise, then turn egg, and cut crosswise to produce small chopped eggs.
- Sprinkle potatoes and eggs with salt, and lightly mix. Set aside.
- In a mixing bowl, mix by hand: Mayonnaise (real mayo, NOT reduced fat), onion powder, liquid smoke, and yellow mustard. Set aside.
- Mix bacon into potato and egg mixture.
- Pour sauce over all and mix with a wooden spoon. Salt to taste if necessary.
- Make sure the sauce is good and creamy. If the salad is too dry, add more mayo until creamy.
- Chill salad and serve. YUM!
LIGHTER SMOKY NEW POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and cover by 2 inches with cold salted water. Bring to a boil, lower the heat and simmer until just tender when pierced with the tip of a paring knife, 15 to 20 minutes.
- Meanwhile, whisk together the mayonnaise, shallot, lime juice and paprika in a medium bowl. Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Set aside.
- Drain the potatoes and let them sit until cool enough to handle but still very warm, 3 to 4 minutes. Cut the potatoes into wedges and add to the mayonnaise mixture. Toss to combine, season with salt and pepper and drizzle with the olive oil and garlic mixture. Sprinkle with the cilantro and serve warm or room temperature.
Nutrition Facts : Calories 183 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 227 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams
SMOKED PAPRIKA POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
- Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.
SMOKY POTATO SALAD WITH SHERRY VINAIGRETTE
Sherry vinegar and sweet smoked paprika are the powerhouse ingredients behind this Spanish-style side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Boil potatoes in a large pot of salted water until fork-tender, 10 to 12 minutes. Drain and immediately toss with vinegar, oil, and paprika; season with salt and pepper. Let cool to room temperature, stirring occasionally. Serve, sprinkled with scallions.
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