Irish Warm Potato Salad With Bacon Dressing Recipes

IRISH POTATO SALAD

Steps:

• Boil, steam, or pressure cook potatoes until tender, drain and place on paper towels and slice in half.
• While still warm, peel and cut 1/2 of the potatoes into 1 1/2 inch chunks (which will crumble/break apart), sprinkle with 1 tbls of vinegar, repeat with remaining potatoes and vinegar.
• Add celery, onion, egg, salt, pepper and mayonnaise.
• To serve: Line a serving platter with lettuce leaves, add potato salad, top with egg slices and dust with paprika.

WARM BACON POTATO SALAD

Steps:

• For the vinaigrette:
• Mix all the ingredients together in a small bowl and set aside.
• Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
• Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
• Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

POTATO SALAD WITH WARM BACON DRESSING

Steps:

• Boil the potatoes in a large pot of water until they are fork-tender, about 15 minutes. Drain the potatoes then allow them to cool completely. Cut the potatoes into quarters then add them to a large bowl.
• Add the bacon to a large sauté pan set over medium heat. Cook the bacon until it is crispy and all of the fat has rendered off. Using a slotted spoon, transfer the bacon to a plate, leaving 3 tablespoons of the drippings in the pan.
• Add the diced onions to the pan and cook, stirring, until the onions are translucent. Stir in the apple cider vinegar, whole grain mustard, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup water. Simmer the mixture for 3 minutes until it has reduced to 1 cup.
• Pour the dressing over the potatoes, add the cooked bacon and toss to combine. Stir in the chives and serve warm.
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IRISH WARM POTATO SALAD WITH BACON DRESSING

Steps:

• 1. Scrape or rub off the skins from the new potatoes, and cook in salted water with the mint for about 10 minutes, or until just tender. Drain and allow to cool a little, then turn into a salad bowl.
• 2. Heat the oil on a frying pan, then add the onion and cook gently until just softening. Add the diced bacon to the pan and cook for 3-5 minutes, until beginning to crisp.
• 3. Add the garlic and cook for another minute or so, and then add the chopped herbs, the vinegar, mustard, and seasoning to taste, remembering that the bacon may be salty.
• 4. Pour the dressing over the potatoes. Toss gently to mix, and serve warm.
• 5. Variations: Finely chopped spring onions (scallions) can replace the chopped chives and/or chopped parsley, if you like.

DANDELION SALAD WITH WARM BACON DRESSING

Steps:

• Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
• Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
• Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

IRISH POTATO SOUP WITH BACON

Steps:

• Peel & cut potatoes into chunks. Place in boiling water and cook until done (I usually do this for about 15-20 minutes. They need to be a bit crunchy, not too hard-not too soft) drain water when done; set aside.
• Fry bacon in separate pot (the one you will use to make the soup). Remove the bacon from the pan and set it aside. Leave the grease in the pan.
• Caramelize the onions in the bacon grease. Allow to cool for 5 minutes or so; do not empty the grease!
• Add the cheese soups, cream of potato & French onion soups, milk and water to the onion/grease mixture.
• Crumble the bacon and divide it into 2 bowls.
• Heat up the soup mixture in the bacon grease/onion pan and when hot, add the potatoes and one bowl of the bacon crumbles. Set on medium heat and allow to cook for 30 minutes to 1 hour.
• Add half of the cheese while stirring constantly for about 2 minutes.
• Allow soup to sit for about 5 minutes and serve with remaining bacon crumbles and cheese on top.
• A really nice romaine salad w/purple onions, roma tomatoes and cheddar/garlic croutons *and your fave dressing* make this the perfect meal.Enjoy!

GERMAN POTATO SALAD WITH BACON-VINEGAR DRESSING AND DILL

Steps:

• Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.
• Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.
• Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.

IRISH POTATO SALAD

Steps:

• Gather the ingredients.
• Peel, wash, and slice the potatoes.
• Place the potatoes in a large pot of salted water and boil for about 20 to 22 minutes, or until tender.
• Once potatoes are cooked, drain and place into an ice bath for 10 to 15 minutes, remove, drain again, and cut into smaller cubes.
• In a large bowl combine the mayonnaise, dill pickle, sour cream, garlic, green onion , crumbled bacon, salt, and black pepper.
• Add the potatoes into the dressing and toss to coat.
• Transfer to a serving dish, cover with plastic wrap and place into the refrigerator for 2 hours before serving.