Best Online Round 2 Recipe Potato And Shrimp Salad With Sour Cream And Bacon Dressing Recipes

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SHRIMP AND POTATO SALAD



Shrimp and Potato Salad image

Make and share this Shrimp and Potato Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups boiled shrimp, chopped
3 cups cooked potatoes, cubed
1 cup celery, diced
1/2 cup sweet pickle relish
2 hardboiled egg, chopped
1 teaspoon salt
1/2 cup sour cream
2 tablespoons mayonnaise
1/2 ounce Italian salad dressing mix (half of a 1 oz. package)

Steps:

  • Mix together the potatoes, celery, relish, eggs, and salt.
  • Mix together sour cream, mayo, and dry Italian dressing mix.
  • Combine the potatoe mixture with sour cream mixture; refrigerate.
  • To serve, add the shrimp and serve in a salad bowl lined with lettuce.

CRISPY BABY POTATO BITES WITH SOUR CREAM AND BACON



Crispy Baby Potato Bites with Sour Cream and Bacon image

Provided by Sandra Lee

Categories     side-dish

Time 48m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds baby potatoes
Kosher salt
1/4 cup canola oil
2 tablespoons chopped rosemary leaves
Freshly ground black pepper
8 strips bacon
1 cup sour cream
1 tablespoon spicy brown mustard
2 tablespoons chopped chives, divided

Steps:

  • Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing).
  • Preheat the oven to 400 degrees F.
  • Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes.
  • While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces.
  • In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately.

ROUND 2 RECIPE - SHRIMP BRUSCHETTA



Round 2 Recipe - Shrimp Bruschetta image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 hoagies
10 reserved shrimp from Shrimp Scampi with Pesto Couscous recipe, tail removed and chopped
2 Roma tomatoes, chopped
Reserved basil pesto from Shrimp Scampi with Pesto Couscous recipe
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oven to 350 degrees F.
  • Slice the rolls into 1/4-inch pieces on the diagonal. Put them onto a baking sheet and bake them, turning once, until they are golden brown on both sides, about 10 minutes.
  • In a bowl combine the shrimp, tomatoes, basil pesto, and salt and pepper, to taste. Put a tablespoon of the mixture onto each piece of bread and serve.

POTATO SALAD



Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 8

3 baked potatoes
3 green scallions, chopped
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
Salt
Pepper
1 teaspoon white vinegar

Steps:

  • Peel potatoes and cut into 1-inch chunks. Mix with scallions in a serving bowl. In a separate bowl combine sour cream, mayonnaise, mustard, salt, pepper and vinegar. Pour dressing over potatoes and toss to coat.

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