Quick Bacon Potato Salad Recipes

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QUICK POTATO SALAD



Quick Potato Salad image

You can whip up this potato salad in just 25 minutes. It requires no leftovers.

Provided by Abbi Saesong

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 10

2 potatoes, peeled and diced
3 hard-cooked eggs, peeled and diced
½ cucumber, peeled and diced
1 tomato, diced
1 celery stalk, diced
¼ onion, diced
¼ cup chopped green onion
¾ cup low-fat mayonnaise
1 tablespoon prepared yellow mustard
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
  • Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 24.5 g, Cholesterol 93 mg, Fat 4.8 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 390.8 mg, Sugar 8.8 g

BACON POTATO SALAD



Bacon Potato Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds small red potatoes, quartered
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup finely chopped celery
2 tablespoons finely chopped green onions, white and green parts
1 tablespoon chopped fresh parsley
4 hard-boiled eggs, coarsely chopped
3/4 cup mayonnaise
1 1/2 tablespoons Creole or other whole-grain mustard
4 strips crisp-cooked bacon, crumbled

Steps:

  • Method:
  • Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
  • Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
  • In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
  • Plating/Assembly:
  • Serve immediately, or refrigerate, covered, and serve slightly chilled.

POTATO AND BACON SALAD



Potato and Bacon Salad image

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

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

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

QUICK BACON POTATO SALAD



Quick Bacon Potato Salad image

My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to potluck gatherings. -Tami Gallagher, Eagan, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

4 cups cubed red potatoes
1 cup chopped onion
7 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
1-1/3 cups mayonnaise
3 tablespoons grated Parmesan cheese
3 tablespoons prepared ranch salad dressing
2 tablespoons prepared mustard
4 teaspoons white vinegar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.

Nutrition Facts :

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