BACON AND EGG POTATO SALAD
Steps:
- Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to medium and cook until fork tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over medium-low heat until crispy, about 12 minutes.
- Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters.
- In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature.
BACON AND EGGS POTATO SALAD
Great potato salad for a party or every day meal.
Provided by Nancy Roy
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
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 10 minutes. Drain and set aside to cool.
- Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 27.1 g, Cholesterol 142.9 mg, Fat 25.6 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 4.4 g, Sodium 414 mg, Sugar 3.3 g
BACON-AND-EGG POTATO SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
- Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
BACON AND EGG POTATO SALAD BY NOR
I have been making my potato salad this way for years. It has been served at many cook outs, and have had many requests for my recipe. I watched my Mom make it growing up, and I added my own little twist through the years. My husband once told me he never liked potato salad. Until, he had my potato salad. If you like Egg Potato...
Provided by Nor Mac
Categories Other Side Dishes
Time 1h
Number Of Ingredients 12
Steps:
- 1. Wash and peel potatoes. Cut each potato in to 6- 8 pieces. I try not to cut my potatoes to small. When you mix in the mayo etc. The potatoes fall apart some. That way I still get good size chunks. Not mushy potatoes.
- 2. Boil the 8 eggs to hard boil stage at the same time as the potatoes. When potatoes are just tender enough to stick a fork in . Do not over cook. You still want them to be a bit firm. Remove from heat,and soak in cold water to stop them from cooking. Drain and put in fridge in a large bowl.
- 3. Peel the eggs after they are cooked and cooled in cold water. Chop the eggs. Not real small. You want some chunkiness. Chop the celery,and onion.Fry the bacon until crisp,and set aside.
- 4. Salt and pepper the potatoes. Toss well. Mix the Mayonnaise,, and mustard with the eggs, celery, onion, paprika,, basil and parsley flakes.
- 5. mix in egg mixture to the potatoes. Coat well to combine. At this time, if your potatoes hold nice,and you want the pieces smaller. Go ahead and chop them up a little more. if desired. I usually just take my mixing spoon,and cut in to some of them, and stir.
- 6. Refrigerate for a few hours. Let the flavors blend. Take out of fridge,and stir.Your option: Give it a taste. Some mayonnaise may have absorbed in to the potatoes. At this time if you prefer. Add a little more mayonnaise to make it a bit more creamy. Before serving. Top with half the crisp crumbled bacon. and serve. I keep a dish with the rest of the crumbled bacon nearby. Anyone who wants extra bacon on their potato salad can sprinkle it on it. It is so good!!!
BACON AND EGG POTATO SALAD
Make and share this Bacon and Egg Potato Salad recipe from Food.com.
Provided by Parsley
Categories Potato
Time 25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Boil the diced potatoes until tender; drain and rinse well with cold water; drain again.
- Place cooked, cooked potatoes in a large mixing bowl. Add onion, radishes, celery, crumbled bacon, and chopped eggs.
- In a small bowl, whisk together mayonnaise, vinegar, saugar, chives, salt, pepper and paprika. Pour dressing over potato salad mixture. Toss to coat well.
- Chill at least 3-4 hours.
YOU'RE-BACON-ME-CRAZY POTATO SALAD
It isn't a summer cookout without potato salad, but the stuff from the deli just isn't our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it's my family's top request for a side. -Paul Cogswell, League City, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.
Nutrition Facts : Calories 424 calories, Fat 36g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 1147mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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