BACON AND POTATO SALAD RECIPES

POTATO AND BACON SALAD RECIPE | ALLRECIPES

Potato and Bacon Salad Recipe | Allrecipes image

This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.

Provided by readernut

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Yield 8 servings

Number Of Ingredients 8

Ingredients

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Nutrition Facts : Calories 361.2 calories, CarbohydrateContent 22.3 g, CholesterolContent 131.8 mg, FatContent 27 g, FiberContent 2.7 g, ProteinContent 8.3 g, SaturatedFatContent 4.9 g, SodiumContent 419.8 mg, SugarContent 1.7 g

POTATO SALAD WITH BACON RECIPE: HOW TO MAKE IT

Potato Salad with Bacon Recipe: How to Make It image

My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor.

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 45 minutes

Cook Time 0 minutes

Yield 16 servings.

Number Of Ingredients 12

Ingredients

3 pounds red potatoes (about 12 medium)
4 hard-boiled large eggs
3/4 cup sour cream
2/3 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
11 bacon strips, cooked and crumbled
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup Italian salad dressing

Steps:

Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 216 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 363mg sodium, CarbohydrateContent 16g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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