BACON-AND-EGG POTATO SALAD RECIPE - FOOD NETWORK
Bacon and eggs are not just for breakfast — they make a wonderful combination in this creamy picnic salad. The boiled thin-skinned red potatoes have a dense and buttery texture and soak up the mayonnaise-based sauce nicely. Both the scallion and onion add a pleasant sharpness — if you want to temper the pungency, soak the red onion in ice cold water for about 10 minutes and then drain. Give the cooking bacon an occasional stir and use the leftover bacon drippings to flavor salad dressings or amp up frying oil for fried chicken.
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
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.
BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS RECIPE - FOOD.COM
Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1/4 cup
Number Of Ingredients 34
Steps:
- Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
- Let stand 10 minutes to rehydrate dried herbs and blend flavors.
- Shake again then dress salad as desired.
- Note -- I recommend the lemon dressing on spinach.
- Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
- Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
- Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.
Nutrition Facts : Calories 5284.1, FatContent 551.1, SaturatedFatContent 79.4, CholesterolContent 72.7, SodiumContent 1702.2, CarbohydrateContent 84.4, FiberContent 2.7, SugarContent 41.1, ProteinContent 17
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BACON-AND-EGG POTATO SALAD RECIPE - FOOD NETWORK
Bacon and eggs are not just for breakfast — they make a wonderful combination in this creamy picnic salad. The boiled thin-skinned red potatoes have a dense and buttery texture and soak up the mayonnaise-based sauce nicely. Both the scallion and onion add a pleasant sharpness — if you want to temper the pungency, soak the red onion in ice cold water for about 10 minutes and then drain. Give the cooking bacon an occasional stir and use the leftover bacon drippings to flavor salad dressings or amp up frying oil for fried chicken.
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Reviews 4.7
Total Time 40 minutes
Category side-dish
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Reviews 4.7
Total Time 40 minutes
Category side-dish
- 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.
See details
BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS RECIPE - FOOD.COM
Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 5284.1 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 5284.1 per serving
- Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.
See details
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