Best Creamy Bacon Potato Salad Recipes

QUICK & CREAMY TURKEY BACON POTATO SALAD

Quick & Creamy Turkey Bacon Potato Salad image

This creamy turkey bacon-potato salad would be a winner even if it took twice as long to make. Luckily, it's as quick as it is creamy. Nice!

Provided by My Food and Family

Categories Home

Time 2h30m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

Ingredients

1-1/4 lb. red potatoes (about 4), peeled, cut into 1/2-inch cubes
1/2 cup chopped onions
1/2 cup chopped cucumbers
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 tsp. HEINZ Yellow Mustard
1/4 tsp. garlic powder
8 slices OSCAR MAYER Turkey Bacon, cooked, cut into 1/2-inch pieces

Steps:

Cook potatoes in boiling water 15 min. or just until tender; drain. Cool.
Place potatoes in large bowl. Add onions and cucumbers; mix lightly.
Mix mayo, mustard and garlic powder until blended. Add to potato mixture; toss to evenly coat.
Refrigerate 1 hour. Stir in bacon just before serving.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CREAMY BACON POTATO SALAD

CREAMY BACON POTATO SALAD image

Simple and yet incredibly flavorful, this potato salad has just enough zip to make it deliciously different from others! VIDEO https://www.youtube.com/watch?v=bUeaYW56_Yw

Provided by CLUBFOODY

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 red potatoes, cooked and cut into small pieces
1/4 teaspoon fresh ground black pepper (to taste)
1 1/2 tablespoons fresh parsley, chopped
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon sea salt (to taste)
1/4 cup mayonnaise
1/4 cup Miracle Whip
1 tablespoon prepared mustard
1/2 tablespoon horseradish cream
3 large green onions, finely chopped
2 large radishes, finely chopped
4 slices bacon, cooked and crumbled
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped

Steps:

Bring potatoes to a boil; cook for 8 to 15 minutes or until they're tender enough to bite through easily. Drain potatoes and spread them on a baking sheet in a single layer to cool. Add pepper, parsley, cayenne pepper, and sea salt. When potatoes are no longer steaming, transfer them to the refrigerator to chill.
Meanwhile, combine in a large bowl mayo, Miracle Whip®, mustard, and horseradish. Stir well before adding green onions, radishes, bacon, chives and dill; stir once again. Add potatoes and gently stir to coat. Cover and transfer to the refrigerator for 2 hours or until ready to serve.

Nutrition Facts : Calories 117.2, Fat 3.6, SaturatedFat 0.9, Cholesterol 4.8, Sodium 217.9, Carbohydrate 19.2, Fiber 2.3, Sugar 2.5, Protein 2.9

CREAMY GERMAN POTATO SALAD WITH BACON

Creamy German Potato Salad with Bacon image

Try our Creamy Germany Potato Salad. It's a creamy all-American potato salad with dressing. But it's also got vinegar and sugar, like a German potato salad. Creamy German Potato Salad with Bacon is th best of both worlds, really.

Provided by My Food and Family

Categories Home

Time 3h30m

Yield 12 servings

Number Of Ingredients 12

Ingredients

3 lb. new potatoes, cut into 1/4-inch-thick slices
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 small red onion, sliced, separated into rings
2 Tbsp. chopped green peppers
2 Tbsp. chopped fresh parsley
1/2 cup MIRACLE WHIP Dressing
1/4 cup KRAFT Sandwich Spread
1 Tbsp. HEINZ Apple Cider Vinegar
1 Tbsp. sugar
1-1/2 tsp. GREY POUPON Hearty Spicy Brown Mustard
1/4 tsp. black pepper
1/4 tsp. ground red pepper (cayenne)

Steps:

Cook potatoes in boiling water 10 to 12 min. or until tender; drain. Place in large bowl.
Add bacon, onions, green peppers and parsley; mix lightly.
Mix remaining ingredients until blended. Add to potato mixture; toss to coat. Refrigerate several hours or until chilled.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

CREAMY BACON POTATO SALAD

Creamy Bacon Potato Salad image

Simple and yet incredibly flavorful, this potato salad has just enough zip to make it deliciously different from others! This famous side dish will even get more popular after you've try this recipe!

Provided by Francine Lizotte

Categories Potatoes

Time 15m

Number Of Ingredients 14

Ingredients

4 large red potatoes, washed, cooked and cut into small pieces
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 1/2 Tbsp fresh parsley, chopped
cayenne pepper, to taste (optional)
1/4 tsp ground himalayan sea salt
1/4 c mayonnaise
1/4 c miracle whip® (substitute mayonnaise for a gluten-free recipe)
1 Tbsp (heaping) prepared mustard
1/2 Tbsp creamy horseradish
3 large green onions, finely chopped
2 large radishes, washed and finely chopped
4 large slices bacon, cooked and crumbled
1 Tbsp fresh chives, finely chopped
1 Tbsp fresh dill, finely chopped

Steps:

1. Bring potatoes to a boil; cook for 8 to 15 minutes or until they're tender enough to bite through easily. Drain potatoes and spread them on a baking sheet in a single layer to cool. Add pepper, parsley, cayenne pepper, and sea salt. When potatoes are no longer steaming, transfer them to the refrigerator to chill.
2. Meanwhile, combine in a large bowl mayo, Miracle Whip®, mustard, and horseradish. Stir well before adding green onions, radishes, bacon, chives and dill; stir once again.
3. Add potatoes and gently stir to coat. Cover and transfer to the refrigerator for 2 hours or until ready to serve.
4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=bUeaYW56_Yw

CREAMY POTATO SALAD WITH BACON

CREAMY POTATO SALAD WITH BACON image

Categories Dinner

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 pounds small red new potatoes (about 24)
kosher salt and black pepper
8 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons white wine vinegar
4 stalks celery, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh tarragon

Steps:

Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.