Best Potato Salad With Roasted Red Peppers And Bacon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED RED PEPPER POTATO SALAD



Roasted Red Pepper Potato Salad image

It's a given you'll get the roasted red pepper fans on board with this potato salad. The garlic, crumbled bacon and grated Parmesan will win over the rest.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 12 servings

Number Of Ingredients 8

2 lb. red new potatoes, quartered
1/4 cup water
1/2 cup KRAFT Real Mayo
2 red peppers, roasted, peeled, deveined and divided
2 cloves garlic
6 slices OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Place potatoes in large bowl. Add water; cover with waxed paper. Microwave on HIGH 15 min. or just until potatoes are tender, stirring after 7 min. Drain; return potatoes to bowl. Cool slightly.
  • Blend mayo, 1 pepper and garlic in blender until smooth. Add to potatoes; mix lightly.
  • Chop remaining pepper. Add to potato mixture along with the remaining ingredients; mix lightly.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

ROASTED RED POTATO SALAD



Roasted Red Potato Salad image

A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste.

Provided by IcanCook?

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

10 red potatoes, cut into bite-size pieces
olive oil, or as needed
3 hard-cooked eggs, chopped
½ stalk celery, chopped
¼ cup chopped green onion
3 slices cooked bacon, chopped
1 cup mayonnaise
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread potato pieces onto a baking sheet and drizzle with olive oil.
  • Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
  • Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 43.8 g, Cholesterol 94.9 mg, Fat 29.5 g, Fiber 4.6 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 302 mg, Sugar 3.3 g

POTATO SALAD WITH ROASTED RED PEPPERS AND BACON



Potato Salad With Roasted Red Peppers and Bacon image

This potato salad has tons of flavor! When I made this I increased the dressing ingredients slightly. Plan ahead the cooked potatoes need to chill until cold, and the complete salad needs to chill for a minimum of 4 hours, even better if chilled overnight.

Provided by Kittencalrecipezazz

Categories     Potato

Time 7h

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs red potatoes (peeled and cut in half or quarters, depending on the size of potato)
5 -6 slices bacon, cooked to very crisp and crumbled
2 tablespoons white vinegar
2 tablespoons fresh lemon juice
3 -4 green onions, chopped (can use red onions in place of green)
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
3/4-1 cup roasted red pepper (use purchased red peppers from a jar, drained and chopped)
salt and black pepper

Steps:

  • Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes).
  • In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar.
  • Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces.
  • Drizzle with the lemon/vinegar mixture.
  • Cover and chill for about 2 hours or more, or until cold.
  • In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired).
  • After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine.
  • Pour over the dressing and mix to combine.
  • Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.

Nutrition Facts : Calories 382.3, Fat 19.7, SaturatedFat 5.4, Cholesterol 23.9, Sodium 631.6, Carbohydrate 44.9, Fiber 4.4, Sugar 4.3, Protein 7.5

POTATO SALAD WITH ROASTED RED PEPPERS



Potato Salad with Roasted Red Peppers image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds small red bliss potatoes
Kosher salt
4 tablespoons canola oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon agave syrup
1 clove garlic, minced
Freshly cracked black pepper
1/3 cup roasted red peppers, julienned
1 cup finely sliced scallions, optional garnish

Steps:

  • In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
  • In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
  • To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using.

POTATO, SPINACH AND RED BELL PEPPER SALAD WITH WARM BACON VINAIGRETTE



Potato, Spinach and Red Bell Pepper Salad with Warm Bacon Vinaigrette image

Categories     Salad     Potato     Sauté     Steam     Low Fat     Bacon     Spinach     Bell Pepper     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
1 red bell pepper
1 bacon slice, chopped
3 tablespoons red wine vinegar
2 tablespoons olive oil (preferably extra-virgin)
1 garlic clove, minced
1 cup thinly sliced celery
2 cups (packed) baby spinach leaves (about 2 1/2 ounces)

Steps:

  • Steam potatoes just until tender, about 7 minutes. Transfer potatoes to large bowl. Char bell pepper over flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop pepper. Transfer to bowl with potatoes.
  • Sauté bacon in small skillet over medium heat until crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Whisk vinegar, oil and garlic in small saucepan. Stir over low heat just until warm, about 1 minute. Stir in bacon. Add warm vinaigrette to potato mixture. Mix in celery and spinach. Season to taste with salt and pepper and serve.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

ROASTED POTATO SALAD WITH BACON



Roasted Potato Salad With Bacon image

Awesome recipe with the perfect pairing of tater and bacon with capers for piquancy. Delish! Easier to make than the sum of the parts suggests too. Nice. Like it that way.This recipe works great with quartered Yukon Gold potatoes so don't fret the insane price of fingerling potatoes (make plans to grow your own next year!). Be sure to chill this salad at least two hours (preferably overnight) & then bring to room temp to serve. From the Tribune's Food & Drink Weekly.

Provided by Busters friend

Categories     < 4 Hours

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

4 lbs potatoes (new or fingerling)
3/4 teaspoon garlic, chopped
3 tablespoons olive oil
1 teaspoon kosher salt
2 teaspoons black pepper, freshly ground
1 lb bacon, thick-cut
1 cup mayonnaise
3 tablespoons whole grain mustard (to taste)
1 tablespoon red wine vinegar (to taste)
1/2 red onion, trimmed and sliced lengthwise into 1/8 -inch slices
1/4 cup capers

Steps:

  • Heat the oven to 375°F.
  • Clean and halve fingerling or new potatoes lengthwise.
  • In a large bowl, toss the potatoes with the garlic, olive oil, 1 teaspoons salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet. Roast the potatoes until golden brown and tender, about 1 hour, tossing occasionally. Remove and cool.
  • While the potatoes are roasting, cut the bacon crosswise into one-fourth-inch pieces. Cook the bacon in a large sauté pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate, reserving the grease for another use.
  • In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with one-half teaspoons salt and several grinds of black pepper. Taste and adjust mustard, vinegar and seasoning if desired.
  • In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat, then stir in the capers. Taste and adjust seasoning if desired.
  • Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD



Roasted Potato, Garlic, and Red Pepper Salad image

Categories     Salad     Garlic     Potato     Side     Roast     Basil     Bell Pepper     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 garlic cloves, unpeeled
3 pounds small boiling potatoes (white, red, or fingerling)
2 red bell peppers
3 1/2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 cup small fresh basil leaves
Suggested additions: olives, pine nuts, goat cheese, grilled chicken, tuna, or prosciutto

Steps:

  • Preheat oven to 450° F.
  • Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
  • In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #healthy     #salads     #eggs-dairy     #potatoes     #vegetables     #easy     #refrigerator     #beginner-cook     #dinner-party     #holiday-event     #stove-top     #dietary     #christmas     #thanksgiving     #low-cholesterol     #low-calorie     #comfort-food     #healthy-2     #low-in-something     #taste-mood     #equipment

Related Topics