CANADIAN MENNONITE HOT POTATO SALAD WITH BACON SPECK SALAT
Tangy good tasting potato salad with bacon, onions, hard boiled eggs, celery, whipping cream, and boiled dressing.
Provided by Olha7397
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cook bacon over medium heat until crisp. Remove and crumble.
- Drain off all fat except 1 Tbsp., return to medium heat, add onions and celery. Stir in flour to coat the vegetables.
- Add water, stir and cook till thickened. Remove from the heat and blend in the cream, 2 TABLESPOONS OF THE BOILED DRESSING, vinegar, salt, and pepper. Pour over the potatoes in a large bowl.
- Add the parsley and chives. Mix well to blend flavours. Add more cream if desired, taste, add salt if desired.
- Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.
- FOR THE BOILED DRESSING: Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine.
- Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard.
- Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.
- Classic Canadian Cooking.
Nutrition Facts : Calories 546.7, Fat 29.7, SaturatedFat 13.7, Cholesterol 275.6, Sodium 884.2, Carbohydrate 56.8, Fiber 3.9, Sugar 27.7, Protein 13.3
WARM BACON POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
BACON AND SHALLOT POTATO SALAD
The German-style potato salad doesn't contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It's best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving.
Provided by Melissa Clark
Categories lunch, salads and dressings
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
- Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
- Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
- In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 270 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO SALAD WITH BACON & MUSTARD
Add some oomph to your potato salad. If you've got vegetarians coming, serve the bacon bits in a separate bowl for sprinkling
Provided by John Torode
Categories Buffet, Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 8
Steps:
- For the dressing put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins. Add cream and stir in. Keep at room temperature until ready to serve.
- Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve. Meanwhile, fry lardons with lots of black pepper until golden. Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.
Nutrition Facts : Calories 308 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.65 milligram of sodium
HOT POTATO SALAD
Hot Potato Salad is a hearty side dish with old-fashioned flavor from Alpha Wilson of Roswell, New Mexico. Your hungry bunch will think you slaved over this simple salad.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 160 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
LUCHOW HOT POTATO SALAD WITH BACON AKA SPECK SALAT
Luchow was a famous German resturant in NYC. I have made this recipe since I was 13 and always have had demands for the recipe. The last time I made it for the family picnic, I had to wack the kid with a spoon to keep her out of it before I served it. Wonderful sweet sour taste. This does not expand easily. If more is needed I would recommend making another batch rather than doubling.
Provided by drhousespcatcher
Categories Potato
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Note: use pasturized eggs. Same amount of Boullion may be used for stock.
- Scrub potatoes, rinse. Boil in jackets; let cool. Peel and cut into 1/4 slices.
- Cook bacon until crisp. Add the onion and stir until transparent. Add the vinegar, stock and seasonings. Stir. Let come to a boil. Stir in the egg. Remove from heat and pour over potatoes.
- Servings 2 to 4.
- Time to make is a guess.
Nutrition Facts : Calories 369, Fat 21.9, SaturatedFat 7.3, Cholesterol 93.8, Sodium 1166.3, Carbohydrate 32.2, Fiber 3.9, Sugar 4.2, Protein 9.5
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.
ALL CANADIAN POTATO SALAD
This potato salad is not only colourful, it has the perfect creamy to crunchy ratio.
Provided by emilykjelshus
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h55m
Yield 12
Number Of Ingredients 16
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.
- Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.
- Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 30.4 g, Cholesterol 51.1 mg, Fat 11.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 849.7 mg, Sugar 2.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love