Best Baby Potato Salad With Crispy Bacon And Shallots Recipes

BACON AND SHALLOT POTATO SALAD

Bacon and Shallot Potato Salad image

The German-style potato salad doesn't contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It's best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving.

Provided by Melissa Clark

Categories lunch, salads and dressings

Time 45m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 pounds small waxy white or yellow potatoes, roughly about the same size
6 ounces thick-cut bacon, diced
1/2 cup thinly sliced shallot
3 tablespoons whole grain mustard
1 tablespoon red wine vinegar, more to taste
1/4 teaspoon kosher salt, more as needed
Black pepper, as needed
Chopped parsley, for garnish

Steps:

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 270 milligrams, Sugar 2 grams, TransFat 0 grams

BABY POTATO SALAD WITH CRISPY BACON AND SHALLOTS.

Baby Potato Salad With Crispy Bacon and Shallots. image

This delicious salad is a nice alternative to the traditional mayonnaise potatoe salad. We enjoy it and hope you do also. Please feel free to review and post your comments as they help us and others learn. J & D.

Provided by Debi and Johnny

Categories < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

16 baby potatoes
6 shallots
6 -8 slices smoked bacon
3 garlic cloves
2 -3 sprigs fresh thyme
1/2 teaspoon cracked black pepper, to taste
2 tablespoons basil pesto
1/4 cup parmesan cheese, grated
1 teaspoon light olive oil

Steps:

Place the potatoes in a saucepan and bring to the boil. simmer for 6 to 7 minuted until the potatoes are tender but yet not very soft. Strain and allow to cool.
Thinly slice the shallots and garlic. Cut the bacon into small pieces. Heat the oil in a pan/wok and fry the shallots, garlic and bacon until crispy. Allow the bacon to have a head start to allow it to become crispy and crunchy while frying. When the mixture is just about ready add the few sprigs of thyme and the cracked pepper. Allow this mixture to cool.
Slice the cool potatoes into quarters and add the cool bacon/shallots and garlic. Mix together and add the basil pesto to glaze all the ingredients.
Sprinkle the Parmesan on top and serve.
Enjoy.

Nutrition Facts : Calories 304.5, Fat 4.4, SaturatedFat 1.5, Cholesterol 9.3, Sodium 209.2, Carbohydrate 57.3, Fiber 8.7, Sugar 4, Protein 9.8