Bacon And Scallion Potato Salad Recipes

Steps:

• Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
• In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
• Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
• Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
• Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.

Steps:

• Cook bacon in a skillet until crisp.
• Transfer with tongs to paper towels to drain.
• Pour fat from skillet into a measuring cup and reserve.
• Coarsely crumble bacon.
• Pour vinegar into a large bowl.
• Put potatoes in a 5-quart pot, covered with cold water by 2 inches.
• And simmer, uncovered until tender, 20 minutes.
• Drain potatoes in a colander.
• Rinse slightly with cold water.
• When potatoes are cool, quarter them.
• Add them to bowl as cut, tossing to coat.
• Add 1 tablespoon reserved bacon fat and remaining ingredients.
• Toss and combine well.

Steps:

• Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Carefully pour fat from skillet into a measuring cup and reserve. Coarsely crumble the bacon.
• Pour vinegar into a large bowl. Put potatoes in a 5-quart pot, covered with cold water by 2 inches, and simmer, uncovered, until just tender - about 20 minutes. Drain potatoes in a colander and rinse slightly with cold water. When cool enough to handle, quarter potatoes, adding them to the bowl as you cut, tossing them to coat. Add 1 TBSP of reserved bacon fat and remaining ingredients, and salt and pepper to taste, tossing to combine well.

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
• Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
• Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

Steps:

• Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds boiled cubed red potatoes. Top with 6 slices cooked bacon, crumbled.

Steps:

• In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
• Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.
• To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.

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.

Steps:

• Preheat oven to 375 degrees. In a medium pot, cover potatoes with 6 cups water. Add garlic, rosemary, parsley, and thyme sprigs, peppercorns, 1 tablespoon salt, and pinch of red-pepper flakes. Bring to a boil over high. Reduce heat and simmer until potatoes are tender but not mushy, 10 to 12 minutes. Remove from heat and let potatoes cool in cooking liquid, about 3 hours.
• Meanwhile, place bacon on a baking sheet and cook until crisp, about 20 minutes. When cool enough to handle, cut crosswise into 1/4-inch pieces.
• Reserve 1/4 cup potato cooking liquid; drain potatoes and discard herb stems. In a large bowl, combine potatoes, bacon, and scallions.
• In a small bowl, whisk together reserved cooking liquid, oil, vinegar, chopped parsley, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pour dressing over potatoes and toss to combine. Serve at room temperature (or refrigerate, up to overnight).