POTATO SALAD RECIPE WITH EGGS RECIPES

Name: Bacon-and-Egg Potato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 to 6 servings
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

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.

GRANDMA'S POTATO SALAD RECIPE: HOW TO MAKE IT

Grandma's Potato Salad Recipe: How to Make It image

Our Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 24 servings.

Number Of Ingredients 17

Ingredients

6 pounds medium red potatoes
DRESSING:
1 cup water
1/2 cup butter, cubed
1/4 cup white vinegar
2 large eggs
1/2 cup sugar
4-1/2 teaspoons cornstarch
3/4 cup heavy whipping cream
3/4 cup Miracle Whip
SALAD:
1 small onion, finely chopped
2 green onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 hard-boiled large eggs, sliced
Paprika

Steps:

Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

Nutrition Facts : Calories 197 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 202mg sodium, CarbohydrateContent 24g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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