Potatoes seem, to me, to need their own thread

Bacon Potato Salad

Yield: about 10 cups

Prep Time: 15 minutes

Cook Time: about 20 minutes

Total Time: about 30 to 35 minutes

Ingredients:

2 pounds baby gold potatoes
2 teaspoons salt, for the boiling water
1 pound bacon
one small/medium red onion, diced small
2 cloves garlic, peeled and finely minced or pressed
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons dijon mustard
1 teaspoon granulated sugar, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 medium/large ear fresh sweet corn with kernels cut off (3/4 cup frozen corn may be substituted)
1 to 2 cups fresh baby spinach, loosely measured
1/2 cup fresh parsley (regular or Italian flat-leaf), finely chopped

Directions:

1.To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.
2.To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it's cool enough, crumble it; set aside.
3.To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
4.In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.
5.To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.
6.Halve or quarter the potatoes depending on their size and add to the large bowl.
7.Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container - don't pour it down the drain), corn, spinach, parsley, and toss well to combine. Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc. Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.

Warm Maple Bacon Potato Salad


Prep time

10 mins


Cook time

30 mins


Total time

40 mins



Warm Maple Bacon Potato Salad: the best kind of salad! Crispy roasted potatoes with a smoky, sweet, tangy vinaigrette. www.thereciperebel.com


Serves: 6 side servings


Ingredients
1 1.5lb bag Blushing Belles from The Little Potato Company
2 tbsp canola oil
Salt
6 slices bacon, chopped
½ medium onion, chopped
¼ cup apple cider vinegar
¼ cup pure maple syrup
¼ tsp (or about 1 clove) garlic, minced
½ tsp fresh thyme, removed from stem and chopped



Instructions

1.Preheat oven to 400 degrees F.
2.Quarter potatoes and place on a rimmed baking sheet. Drizzle with canola oil and sprinkle evenly with salt. Toss to coat all potatoes. Bake for 25-30 minutes or until tender, turning half way if desired.
3.While potatoes are baking, make the vinaigrette. In a medium pan, cook the bacon on medium-high heat until browned and crisp. Remove bacon with a slotted spoon and place on paper towel to soak up excess grease. Drain all but 1 tbsp grease from the pan.
4.With the remaining bacon grease, sauté the onion until soft. Add the vinegar, syrup, garlic, thyme and half of the bacon and simmer over medium heat for 5-10 minutes, until slightly reduced. Set aside until potatoes are cooked.
5.When potatoes are cooked, toss with vinaigrette and garnish with remaining bacon and additional thyme if desired. Serve warm.

Ultimate Avocado Potato Salad



Prep time

20 mins


Cook time

20 mins


Total time

40 mins



An Avocado Potato Salad loaded with Bacon and lots of flavor.


Serves: 6 servings


Ingredients
•4 medium sized potatoes (any variety)
•6 ounces of bacon (half a package) and I used turkey bacon
•½ cup yellow onion, diced
•2 hard-boiled eggs, chopped
•2 tablespoons plain yogurt
•2 avocados, mashed
•1 tablespoon lemon juice (can substitute for lime)
•1 teaspoon black pepper
•1 teaspoon salt
•2 teaspoons crushed red pepper flakes
•1 teaspoon garlic powder



Instructions
1.Wash and cube the potatoes, boil them in water for about 20 minutes or until they are tender (do not over cook them). Once the potatoes are cooked, drain and let them cool off for 10 minutes or so (I usually stick them in the fridge).
2.While the potatoes are boiling you can cook the bacon. Once it's cooked, blot off any grease with a paper towel and chop it into pieces.
3.Add potatoes, bacon, onion and eggs to a mixing bowl.
4.Stir in yogurt, mashed avocados and lemon juice.
5.Mix in pepper, salt, red pepper, and garlic powder.
6.Give it a few good stirs and chill for at least 20 minutes before serving for maximum flavor.



Notes

40 minutes of cook and prep time, plus at least 20 more minutes for chilling. You need one hour or more to make this salad for guests.