Best Potato Bacon And Chive Salad Recipes

CREAMY POTATO SALAD WITH BACON AND CHIVES

Steps:

• Wash potatoes and chop into roughly uniform-sized pieces (about 1-inch squares).
• Place potatoes in a large pot, cover with water, and bring to a boil. Boil until just fork-tender. You DON'T want them to mash when pierced with a fork!
• When boiled, drain them and cool completely before adding in the remaining ingredients (I stuck mine in the fridge to speed things up).
• While potatoes are cooling, cook up the bacon. (The easiest, least messy way to do this is on a large rimmed baking sheet in the oven, lined with foil. Bake bacon at 375° for about 15 minutes or until desired level of crispiness. Drain bacon on paper towels.) When bacon is cooled, crumble.
• Place all ingredients in a large bowl and mix carefully until potatoes are coated evenly with dressing.
• Store covered in the fridge.

BACON CHIVE POTATO SALAD

Steps:

• Add potatoes to a large saucepan. Cover with 2 inches of water, cover with a lid and bring to a boil (remove the lid once water begins to boil). Cook potatoes until tender, about 20-25 minutes.
• Remove potatoes from heat and drain. Place potatoes in the fridge to cool (this step may be done up to 2 days in advance).
• To chilled potatoes, add celery, red onion, chives, parsley and cooked bacon. In a small bowl, whisk together mayonnaise, garlic powder, apple cider vinegar, salt, and pepper until well combined.
• Pour dressing over potato mixture and stir well to combine. Taste and adjust seasonings as needed. Serve immediately or store in a covered container in the fridge for up to 3 days.

BACON-CHIVE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives. , In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving.

FRENCH POTATO SALAD

Steps:

• In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.

CREAMY BACON & CHIVE POTATO SALAD

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain.
• Combine potatoes, bacon, celery, onions and chives in large bowl. Mix mayo and mustard until blended. Add to potato mixture; toss to evenly coat.
• Refrigerate several hours or until chilled.

BACON-CHIVE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water.
• Bring to a boil.
• Reduce heat; cover and cook for 15-20 minutes, or until tender.
• Drain and cool.
• Cut into wedges; place in a serving bowl.
• Add bacon and chives.
• In a small bowl, combine the mayonnaise, mustard, salt and pepper.
• Spoon over salad; toss to coat.
• Refrigerate for at least 1 hour before serving.

ZESTY BACON & CHIVE POTATO SALAD

Steps:

• Cook potatoes in boiling water in saucepan 14 min. or until tender; drain.
• Mix mayo, mustard, garlic powder and ground red pepper in large bowl.
• Add potatoes, bacon and chives; mix lightly. Refrigerate.

POTATO SALAD WITH BACON & MUSTARD

Steps:

• For the dressing put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins. Add cream and stir in. Keep at room temperature until ready to serve.
• Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve. Meanwhile, fry lardons with lots of black pepper until golden. Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.

POTATO SALAD WITH CHIVES

Steps:

• Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
• In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.