Best Crispy Bacon Potato Salad Recipes

CRISPY BACON POTATO SALAD

Crispy Bacon Potato Salad image

Impress everyone at the cookout when you bring this Crispy Bacon Potato Salad. A creamy mustard-mayo blend is the perfect dressing for this Crispy Bacon Potato Salad that's made with Yukon Gold potatoes.

Provided by My Food and Family

Categories Recipes

Time 2h25m

Yield 12 servings, about 1/2 cup each

Number Of Ingredients 6

Ingredients

6 cups quartered Yukon gold potato es
3/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
8 slices OSCAR MAYER Bacon, cooked, crumbled
4 green onions, sliced
1/4 cup finely chopped fresh parsley

Steps:

Cook potatoes in boiling water in saucepan 15 min. or just until tender; drain. Cool.
Mix mayo and mustard in large bowl. Add potatoes and remaining ingredients; mix lightly.
Refrigerate 1 hour.

Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 1 g, Protein 3 g

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