Caesar Potato Salad With Bacon Recipes

CAESAR AND BACON POTATO SALAD

Steps:

• In 2-quart saucepan, place potatoes; add enough water to cover potatoes.
• Heat to boiling, reduce heat to medium. Cook 5 minutes.
• Add green beans.
• Cook 4-6 minutes or until potatoes and beans are tender; drain.
• Cool 15 minutes.
• Peel and chop one of the eggs.
• In medium bowl, mix dressing, basil, salt and pepper.
• Add potatoes, beans, chopped egg and bacon; stir gently to mix.
• Cover and refrigerate 1 hour.
• Line serving plate with lettuce.
• Spoon salad onto lettuce.
• Peel and coarsely chop remaining egg; sprinkle over salad.

CAESAR-STYLE POTATO SALAD

Steps:

• Cook potatoes in boiling water to cover 20 to 30 minutes or until tender; drain.
• Peel& cube potatoes.
• Combine potato, onion, bacon, eggs, and parsley; toss gently.
• Combine oil& remaining ingredients, beating with wire whisk until blended.
• Pour dressing over potato mixture, and toss gently to combine.

BASIC POTATO SALAD

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.