Warm Potato Salad Recipe By Tasty

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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WARM POTATO SALAD

Steps:

• Pre-heat oven to 400°F.
• Place the potatoes on a baking sheet and roast them until tender, about 40 to 55 minutes. (check doneness by inserting a sharp knife).
• Meanwhile, make the vinaigrette by whisking together the vinegar, both mustards, pickles and pickle juice in a bowl large enough to hold the potatoes.
• Whisk in the olive oil and then the vegetable oil. Season with a healthy pinch of salt and pepper and then stir in the chives.
• Remove the potatoes from the oven and allow them to cool enough to handle.
• If desired, peel about half of them.
• Add the potatoes to the vinaigrette and using the back of a wooden spoon (or your fingers), break some of the potatoes up a little.
• Taste and add more salt and pepper, if desired.
• Serve warm or at room temperature.

HOT POTATO SALAD

Steps:

• In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

MOMMA'S WARM POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

HEARTY POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
• Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
• In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
• Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
• Enjoy!

WARM HERBED POTATO SALAD

Steps:

• Peel potatoes and cut into 1" pieces.
• Steam or boil potatoes for 20 to 25 minutes or til done.
• In large serving bowl, combine oil, vinegar, parsley, Italian seasoning and salt& pepper.
• Add onion.
• Transfer warm potatoes to bowl with dressing and toss gently to coat.
• Serve warm or at room temperature.

WARM POTATO SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (218 C).
• Spread potatoes out on a sheet tray. Drizzle with olive oil, sprinkle with salt and pepper, and roll potatoes around so that they are all coated. Roast in the oven for 35-40 minutes or until lightly browned and tender. Remove from oven and let cool for a few minutes.
• Use a fork to lightly crush half of the potatoes, then transfer all of them to a bowl. Set aside.
• Cut the eggs into quarters. Set aside.
• Roughly chop the walnuts. Add nuts to the bowl with the potatoes.
• Whisk together garlic, French's Spicy Brown Mustard, lemon juice, red wine vinegar, honey, salt, and olive oil. Pour dressing over potatoes and toss well.
• Fold in scallions and basil, reserving a little of each. Carefully fold in half of the eggs, then scatter the rest of the eggs on top along with the reserved scallions and basil.
• Enjoy!