BACON POTATO SALAD RECIPE RECIPES

BACON AND EGGS POTATO SALAD RECIPE | ALLRECIPES

Bacon and Eggs Potato Salad Recipe | Allrecipes image

Great potato salad for a party or every day meal.

Provided by Nancy Roy

Categories Red Potato Salad

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 ½ pounds red potatoes, quartered
1 cup mayonnaise
1 cup petite green peas
5 hard-boiled eggs, chopped
4 slices cooked bacon, chopped
¼ cup minced onion
2 tablespoons mustard
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool.
Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.

Nutrition Facts : Calories 364.7 calories, CarbohydrateContent 27.1 g, CholesterolContent 142.9 mg, FatContent 25.6 g, FiberContent 3.4 g, ProteinContent 8.1 g, SaturatedFatContent 4.4 g, SodiumContent 414 mg, SugarContent 3.3 g

BACON-AND-EGG POTATO SALAD RECIPE | ROBERT IRVINE | FOOD ...

Bacon-and-Egg Potato Salad Recipe | Robert Irvine | Food ... image

Provided by Robert Irvine : Food Network

Categories side-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 pounds small red-skinned potatoes, quartered
1 pound bacon, chopped
2 large eggs
2 tablespoons red wine vinegar
3/4 cup mayonnaise
3 tablespoons whole-grain mustard
6 scallions, finely chopped
1 medium red onion, diced
1 tablespoon sugar
Kosher salt and freshly ground pepper

Steps:

Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

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