Red Skin Potato Salad With Bacon

What To Serve With This Red Potato Salad

So. Many. Possibilities! Basically anything other than probably Asian and Indian foods. Its as at home with Western / European foods as it would be with Latin American and Caribbean foods.

Try it alongside a simple piece of pan-fried fish. Or a roast chicken, or Slow Cooker Roast Chicken for that matter. Actually, this would be sensational alongside any roast beef, lamb, pork, chicken.

Perfect at room temperature and travelling well, its also an obvious choice for BBQs / pot lucks etc, just like traditional creamy mayo dressing Potato Salads. Try it as a side dish for your next burger night, or when you grill up some marinated steaks, chops or salmon.

Potato salad stays tasty for days, and is just a great all-round choice for a make-ahead / standby side. Just try it! Nagi x

How To Make Red Skinned Potato Salad With Bacon

• 1I don’t have amounts of the mayo, parsley or cayenne pepper because it adjusts to amount your making and your taste preferences.
• 2Leave potatoes with skin on and place in a pot with enough water to cover, cook until done, drain and let cool enough to cube, not in small cubes, just quarters if the potato is small and larger cubes if potato is larger.
• 3In the meantime cut your bacon, dice your onion and thinly slice your celery and brown all together until celery and onion are done and bacon is crispy, do not throw out the bacon fat, drain and put to the side. Pour the bacon, celery and onion over the potato quarteres, add chopped parsley, just enough to go through the amount your making , add I start with 1/2 cup and add a little at a time because it’s not to be about the mayo in this one, add some or all of the bacon fat to your taste and add the cayenne pepper, start with 1 teaspoon, just enough for a little kick, stir thoroughly, taste and add a little more of the ingredients to your taste. This is not about the mayo, it’s about the bacon flavor in this potato salad. Enjoy.
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How To Make Red Skin Potato Salad

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Are Red Or White Potatoes Better For Potato Salad

The potatoes you use will make all the difference in the texture of your salad. Some cooks prefer waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes because they hold their shape when theyre cooked and keep their firm texture in the salad when theyre chopped up and tossed with dressing.

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Easy Red Skin Potato Salad With Bacon

Who doesnt love a good potato salad recipe? This red skin potato salad is not only easy to make, but its also incredibly tasty. The combination of red potatoes, bacon, and a flavorful dressing make this dish perfect for any gathering or potluck. Keep reading for everything you need to know about this recipe.

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Potato Salad With Bacon

-Bring 4 quarts of water to a boiling in a large pot high heat. Add 1/4 cup of salt to the water and stir to dissolve. Carefully add the potatoes to the water and return to a boil.

-Boil the potatoes for between 8 and 15 minutes, depending on what size you cut them. Beginning at 8 minutes, use tongs to extract a piece of potato and test for doneness.

Do this until they are tender and easily pierced with a fork, knife, toothpick, or skewer. Drain in a colander, then immediately return to the pan.

-Add vinegar and diced sweet onion to the pan and toss to distribute. Put a tight fitting lid on the pan and refrigerate to bring the potatoes to body temperature.

-Stir in the mayonnaise, Dijon mustard, green onions, parsley, chopped hard-boiled eggs, and chopped, crispy bacon. Transfer to a serving bowl and serve warm or chill first.

If you refrigerate it first, stir, and add a little extra mayonnaise if needed before garnishing and serving. Either way, its delicious

-Garnish the potato salad with reserved bacon, hard boiled egg, and green onion. Bon Appetit!

Why You Will Love Red Potato Salad

Rich Flavor: Potato salads made from red skin potatoes have a deeper flavor than those made from white potatoes. Red skins contain higher levels of antioxidants that help protect against cancer and heart disease. Plus they also provide extra fiber which helps keep us full longer.

Top Side Dish: This makes an excellent side dish for any occasion. Whether you serve it alongside chicken wings, burgers, pulled pork, or anything else, everyone loves the variety that potato salad brings to a potluck or summer cookout. Its totally a comfort food!

Simple Ingredients: The ingredients are easy to find, readily available and inexpensive. You can easily customize this recipe by adding different vegetables that include crunch.

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Resers Macaroni Salad Recipe

Prepare macaroni as directed on package drain and cool Mix the vinegar and sugar in a large bowl, stirring until sugar is dissolved. Mix in the cooked elbows. Cover and refrigerate for 2 hours.

To make a basic macaroni salad, you dont need a recipe just follow these guidelines: The pasta: Cook 1 pound elbow macaroni . The flavoring: Stir in ¼ cup very finely grated onion.Not minced, chopped or slicedgrated.

Mac Salad is a popular side dish that we love to make at home. Learn about what makes Hawaiis mac salad unique, find the best place to eat mac salad in Hawaii, and get the recipe!

View Resers Product 71117.11517 Macaroni Salad w/ No Artificial Flavors, Colors or Preservatives 2/CS 71117.14256 Zesty Rotini with Button Mushrooms Salad 2/8 lb

This macaroni salad recipe is creamy but still light, sweet but tangy, and has a wonderful mix of flavor, spice, and texture. And you can make it fast, in less than 30 minutes!

Resers Deviled Egg Potato Salad turns this classic appetizer into a succulent side with a combination of tender potato, crisp celery, chopped red bell pepper, hard-cooked eggs, and white onion tossed in a rich, creamy mayonnaise dressing.

Up to6%cash back2 cups elbow macaroni, cooked and drained 13 cup diced celery 13 cup finely chopped red onion 23 cup Miracle Whip salad dressing 1 tsp. dry mustard 1 tsp. Splenda 3 Tbsp. fat-free sour cream 14 tsp. salt 14 tsp. ground black pepper

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Key Ingredients & Substitutions For Red Potato Salad

• Red potatoes These have a more subtle sweet flavor than Russets, plus they dont need to be peeled! The skins are nice and thin, and packed with nutrients. Plus, this waxy variety holds its shape when cooked so the pieces wont turn to mush when stirred.
• Hard boiled eggs Chop these up into tiny pieces for best results. The yolks will blend nicely with the mayonnaise, and the whites will add another layer of texture to the dish.
• Green onions These add a fresh, earthy flavor and subtle crunch to your red potato salad. Chives or shallots would be a tasty substitute.
• Bacon Reduce the amount of dishes you have to clean and use the same pan for cooking the bacon and roasting the potatoes! Bake the strips for about 20 minutes at 400 degrees, then drain. Just be sure to change out the foil before cooking the potatoes.
• Mayonnaise This creamy ingredient brings everything together and really lets the flavors shine. If you prefer a lighter option, replace half of the mayo with sour cream or plain Greek yogurt.

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How Do I Avoid Soggy Potatoes

No one likes soggy potatoes in their potato salad. Here are some tips for avoiding this:

• When cooking your red potatoes, make sure to not leave them in the pot for too long.
• Overcooked potatoes can become mushy and break up when mixed with the rest of the ingredients.
• Cook the red potatoes until, when pierced with a fork, are just tender. This should take around 20-25 minutes.

Easy Red Potato Salad Recipe

Heres an easy Red Potato Salad Recipe that makes the perfect side dish that may become someones main dish. Go ahead and double the batch!

Potato Salad always reminds me of summer, picnics and fireworks, although Im thinking this zesty and super easy Red Potato Salad is delicious enough to deserve a encore during the cold winter months as well. It would be as perfect alongside Roasted Turkey as it would be partnered with a Pulled Pork sandwich.

Side dishes dont get much tastier and easier than this easy Red Potato Salad that is packed full of color and flavor. This zesty side dish is a classic side thats perfect for summer, but you may find yourself craving it year round. Serve this potato salad for your next cookout and just watch how many come back for seconds!

This Red Potato Salad is a simple recipe to prepare and can be made ahead a day or two and left to mingle in the refrigerator until ready to serve.

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What Is German Potato Salad

It’s the million-dollar question, y’all.

When Americans ponder potato salad, we often think of two distinct varieties. There’s the mayonnaise-based potato salad popularized in the U S of A, of course, that’s served cold. It typically features some combination of peeled Russet potatoes, hard-boiled eggs, pickles, celery, and often a touch of mustard.

And then there’s German Potato Salad, which we tend to think of as being served warm and featuring unpeeled red potatoes. It’s loaded with bacon and dressed in a delicious combination of vinegar and bacon grease.

The truth is, different regions of Germany have their own distinct styles of potato salad, and what Americans commonly think of as “German Potato Salad” — like today’s recipe — is most typically associated with the Bavarian region of southern Germany. That being said, you will encounter different types of potato salad even across Bavaria!

So to summarize, every person’s German Oma probably makes her potato salad differently.

• My mom is actually from Germany, but she typically made us mayo-based potato salad growing up — ha.
• My Oma and other relatives in Germany make a traditional Swabian potato salad, common to the Stuttgart area. If you want authentic, that one is!
• And while the warm, bacon-loaded recipe in today’s post is what we Americans typically think of as “hot German Potato Salad,” it’s not actually found in that many areas of Germany.

How To Make This Recipe

Start by making the Honey-Dijon vinaigrette which will replace the mayonnaise in this potato salad. Its thick, creamy, and popping with flavor.

Combine extra virgin olive oil, apple cider vinegar, dijon mustard, honey, plus salt and pepper in jar or bowl then shake or whisk to combine.

Set the vinaigrette aside then chop baby red skinned potatoes. If you cant find baby reds, just use regular red potatoes and chop them up. Cut the potatoes into quarters then place in a big pot of salted cold water and bring to a boil over high heat.

Cook the potatoes until fork-tender, 10-15 minutes, then drain and pop them back into the pot off the heat for 5 minutes to help dry out the potatoes.

Add 1/3 cup of the vinaigrette to the warm potatoes then toss to combine.

Transfer the dressed potatoes to a large bowl with a lid then refrigerate for at least an hour, or up to overnight. This is a trick I learned from my Mom and her Classic Potato Salad recipe dress the warm potatoes first and the flavor of the vinaigrette really sinks in!

While the potatoes are cooling in the fridge, get to work on the caramelized onions which will add a slightly sweet yet savory flavor to the potato salad thatll make everyone say, hmmm, what IS that?

Meanwhile, hard-boil eggs. Hard-boiled eggs are a staple in mayo-based potato salads and I couldnt bear to leave it out of this vinaigrette-based version. Its one of my favorite parts.

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Tips For Great Tasting Red Potato Salad

• Make sure you salt the water when you boil the potatoes. This is your only chance to get seasoning IN the potatoes, not just on them.
• Add your potatoes to the dressing when they are still warm so they soak up plenty of flavor.
• Use fresh green onions and fresh parsley in this recipe.
• To make a no-mayo version you could swap in plain yogurt. I havent tested it but it might work okay.
• If you do use mayonnaise I recommend one without canola oil. Sir Kensington makes an avocado oil one or you can make your own,
• You can leave the hard boiled eggs out of this version.
• Use any bacon you like but the healthier option will be sugar free and uncured.
• Mix your dressing together first, adjust the salt, adjust the horseradish THEN put it on your potatoes. This avoids too much stirring which could mash your potatoes.

Adjust The Horseradish A Little At A Time

Keep in mind that horseradish is hot. I recommend mixing your dressing first then give it a taste. Keep in mind that the dressing will calm down some when the potatoes go in, but adjust accordingly.

Because some horseradish seems to be hotter than other kinds, I start with half the amount, taste, and gradually add the rest until the potato salad is just hot enough.

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Ingredients For The Potato Salad Dressing

And heres what you need for the dressing:

The mustard adds a bit of flavour but mostly acts as a thickener and emulsifier for the dressing. I also like to add a touch of sugar to my dressing which takes the sharp edge off the vinegar so I can get away with using less oil. I use 3 tbsp vinegar to 8 tbsp oil where most recipes would call for 9 tbsp of oil.

Where To Buy Horseradish

Horseradish is a spicy root that when ground adds amazing zip and heat to recipes. In this recipe you need prepared horseradish. Its refrigerated in a small jar and contains nothing but horseradish.

I find it with the refrigerated pickles, or sometimes by the eggs and cottage cheese depending on the store.

Dont buy any sort of horseradish sauce, dip or spread from the salad dressing aisle. Thats the wrong stuff.

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Im excited to spend a relaxed summer with no dirty dishes and plenty of this Loaded Red Bliss Potato Salad. Its super easy to put together and is great to eat with family and friends. I have a feeling theyll be asking you to make it over and over again because mine already has!

For those of you who have a pressure cooker, try this Quick Potato Salad in the Pressure Cooker. It sounds so easy! I love this Sweet Potato Salad Recipe. Ive never thought about using sweet potatoes in a salad, so its time to start thinking out of the box! Lately, Ive been addicted to avocados, so Im super eager to try this BLT Red Potato Salad with Avocado. It looks SO good!

This Potato Salad Recipe Is Made Better By One Of Our Favorite Ingredients: Bacon You Can Chill This Easy Potato Salad Recipe For Up To 24 Hours Before Serving So It’s Great For Prepping In Advance For A Potluck

The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

• 2poundtiny new red potatoes, scrubbed and quartered

• 1 ½cupmayonnaise or salad dressing

• 2teaspoonwhite vinegar

• ¼cupsliced green onions

• ¼cupchopped Dilled Quick Pickles or dill pickle relish

• 2tablespoonsnipped fresh parsley

• 2tablespoonprepared horseradish

• 4 slices bacon, crisp-cooked and coarsely crumbled

• ½teaspoonground black pepper

• 1 ½pound4-inch pickling cucumbers, stems removed and cut into quarters

• cupthinly sliced halved red onion

• 6 sprigs fresh dill

• 6 cloves garlic, thinly sliced

• 2teaspooncoriander seeds

• 2teaspoonwhole black peppercorns

• 2teaspooncelery seeds

• ½teaspooncrushed red pepper

• 1 cupwhite vinegar

• 1tablespoonsugar

• 1tablespoonsalt

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