Best Bacon And Egg Potato Salad By Nor Recipes

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BACON AND EGG POTATO SALAD



Bacon and Egg Potato Salad image

Provided by Jet Tila

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 pounds fingerling potatoes
1 1/4 teaspoons kosher salt
1/2 pound slab bacon, small dice
2 tablespoons red wine vinegar
3/4 cup Greek yogurt
3 tablespoons whole grain mustard
6 scallions, thinly sliced on the bias
1 small red onion, small dice
1 tablespoon granulated sugar
1/4 teaspoon freshly cracked black pepper
2 large hard-boiled eggs, chopped

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



Bacon and Eggs Potato Salad image

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

2 ½ pounds red potatoes, quartered
1 cup mayonnaise
1 cup petite green peas
5 hard-boiled eggs, chopped
4 slices cooked bacon, chopped
¼ cup minced onion
2 tablespoons mustard
½ teaspoon salt
¼ teaspoon ground black pepper

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



Bacon-and-Egg Potato Salad image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds small red-skinned potatoes, quartered
1 pound bacon, chopped
2 large eggs
2 tablespoons red wine vinegar
3/4 cup mayonnaise
3 tablespoons whole-grain mustard
6 scallions, finely chopped
1 medium red onion, diced
1 tablespoon sugar
Kosher salt and freshly ground pepper

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



Bacon and Egg Potato Salad By Nor image

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

7 medium russet or idaho potatoes cut in to 6th 's
8 hard boiled eggs chopped chunky
3-4 long stalks of celery chopped
1/2 1/2 of a medium sweet onion such as vadahlia
1 1/4 tsp paprika
1 tsp salt
1 1/4 tsp ground black pepper
2 Tbsp dried parsley flakes
1 Tbsp basil
1 1/4 c mayonnaise hellman's or dukes
1 tsp dijon mustard
1 lb cooked bacon ( i use apple cider cured) you can use any bacon of choice

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



Bacon and Egg Potato Salad image

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

3 lbs potatoes, peeled and diced
3/4 cup chopped onion
1/2 cup chopped radish
1 1/2 cups chopped celery
6 slices bacon, cooked, cooled and crumbled
4 hard-boiled eggs, chopped
1 -1 1/2 cup mayonnaise, depending how moist you like it
2 tablespoons white vinegar
1 teaspoon sugar
1 tablespoon chopped chives
1/2 teaspoon salt, to taste
1/4 teaspoon pepper
1/4 teaspoon paprika

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



You're-Bacon-Me-Crazy Potato Salad image

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

2-1/2 pounds small red potatoes, cut into 1-inch pieces
3 teaspoons salt
1 pound bacon strips, finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
2 cups mayonnaise
2 tablespoons Dijon or yellow mustard
3/4 teaspoon dill weed
1/2 teaspoon celery salt
1/4 teaspoon celery seed

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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