Dijon Potato Salad With Bacon Recipes
POTATO AND BACON SALAD
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
Number Of Ingredients 8
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, Carbohydrate 22.3 g, Cholesterol 131.8 mg, Fat 27 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 419.8 mg, Sugar 1.7 g
POTATO SALAD WITH BACON
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
Time 45m
Yield 16 servings.
Number Of Ingredients 12
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, Fat 14g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 363mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
DIJON POTATO SALAD WITH BACON
Make and share this Dijon Potato Salad With Bacon recipe from Food.com.
Provided by Wendy0
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the potatoes and cube while still warm.
- In a large bowl mix together mayonnaise and Dijon mustard.
- Add potatoes, bacon, and scallions to mayonnaise mixture.
- Toss gently to coat well.
- Refrigerate.
Nutrition Facts : Calories 409.2, Fat 27.1, SaturatedFat 7.2, Cholesterol 33.3, Sodium 589.5, Carbohydrate 34.5, Fiber 3.6, Sugar 3.3, Protein 8
WARM DIJON POTATO SALAD
Make and share this Warm Dijon Potato Salad recipe from Food.com.
Provided by Jolene Green
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil.
- Reduce heat; cover and simmer for about 20 minutes or until tender.
- In a large bowl, combine the remaining ingredients.
- Drain potatoes and cut into cubes.
- Add the mayonnaise mixture and toss gently to coat.
- Serve immediately.
Nutrition Facts : Calories 128.6, Fat 2.8, SaturatedFat 0.5, Cholesterol 2.5, Sodium 222.5, Carbohydrate 23.2, Fiber 2.4, Sugar 1.9, Protein 2.9
RED POTATO SALAD WITH DIJON DRESSING
Make a tangy summer dish with this Red Potato Salad with Dijon Dressing. Douse red potatoes, bacon and tomatoes in a Dijon dressing for excellent flavor.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings, about 3/4 cup each
Number Of Ingredients 7
Steps:
- Mix mayo, sour cream and mustard in large bowl.
- Add remaining ingredients; mix lightly. Cover.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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- In a large pan filled with cold water, add potatoes and 1 tablespoon of salt. Bring to a boil and cook uncovered until fork tender, about 20 minutes, adjusting heat as needed to maintain a gentle boil. Transfer cooked potatoes to a very large bowl.
- Soft boil the eggs: Gently add 6 cold eggs to a pot of boiling water for 6 ½ minutes. Immediately remove to a bowl of ice water until cool enough to handle. Peel eggs and set aside.
- Meanwhile, in a large skillet, brown the bacon. Transfer bacon to a plate and set aside, reserving 1-2 tablespoons of the fat in the skillet.
- Add shallots to the skillet, sautéing until tender. Whisk in the water, olive oil, Dijon, granulated sugar, and salt and pepper to taste. Return bacon to the pan and stir to combine.
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