Warm Potato Salad With Bacon Recipes

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.

Steps:

• In a large bowl, combine the first 6 ingredients. For dressing, in a small bowl, whisk mayonnaise, sugar and vinegar. Pour over broccoli mixture; toss to coat.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
• Saute onions in bacon drippings until they are golden-brown.
• In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Steps:

• Cover potatoes generously with cold salted water (1 tablespoon salt for 3 quarts water) in a pot and simmer until potatoes are tender, about 30 minutes. Drain potatoes.
• When potatoes are cool enough to handle but still warm, peel and cut into 1-inch pieces, then toss with vinegar and 1/2 teaspoon salt in a large bowl.
• Cook bacon in oil in a large heavy skillet over medium-low heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet.
• Add 1/4 cup of hot bacon fat to potatoes and toss. Coarsely crumble bacon on top, then add chives and salt and pepper to taste and toss.