Time 1h Yield 12 Number Of Ingredients 10 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.
Time 45m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside. Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan. Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery. Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
In 3-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low. Cover and cook 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 3/4-inch dice. Meanwhile, in 10-inch skillet, cook bacon over medium heat 7 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Cook onion in bacon fat in skillet over medium heat 3 to 5 minutes, stirring occasionally, until tender. Stir in sugar, flour, salt, celery seed and pepper; cook 1 minute, stirring constantly. Stir water and vinegar into onion mixture. Heat to boiling over high heat, stirring constantly. Boil and stir 2 to 3 minutes or until thickened. Reduce heat to medium. Stir in potatoes and cook, stirring gently to coat potatoes, until hot and bubbling. Top with bacon. Serve warm.
Time 35m Yield 8 servings Number Of Ingredients 10 Steps:
Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm. Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
Time 1h15m Yield 4-5 serving(s) Number Of Ingredients 9 Steps:
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes and return to boiling point. Reduce heat. Cover and cook for 20 to 25 minutes or until tender; drain well. Cook bacon in medium skillet until crisp. Remove bacon from skillet and drain on paper towels. Cook and stir onion in bacon drippings until tender. Stir in flour, sugar, salt, celery seed, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir for 1 minute; remove from heat. Crumble bacon into hot mixture. Slice in the warm potatoes. Cook, stirring gently, to coat potatoes, until hot and bubbly.
Time 1h Yield 6 Number Of Ingredients 8 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion. Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.
Yield Serves 8 to 10 Number Of Ingredients 8 Steps:
Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes. While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved. Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside. Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned. Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.
Time 50m Yield 2 servings. Number Of Ingredients 10 Steps:
Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings. , In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Time 3h55m Yield 10 Number Of Ingredients 8 Steps:
Place potatoes into a large pot and cover with water; season water with salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. Put potatoes in a slow cooker. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels. Crumble bacon and add to potatoes. Return skillet to medium heat and reheat bacon drippings. Cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour onion mixture over the potatoes and bacon. Stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. Stir potatoes gently to mix. Cook on Low, stirring occasionally, 3 to 4 hours.
Time 1h Yield 6 Number Of Ingredients 5 Steps:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings. Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.
Time 1h10m Number Of Ingredients 11 Steps:
- Put the potatoes in a large saucepan. Add 2 tablespoons salt and enough cold water to cover by 1-inch. Bring to a boil, lower the heat, and simmer until fork-tender, about 30 minutes. Drain and cool slightly.
- When the potatoes are almost done, cook the bacon in a skillet over medium-high heat until crisp, 4 minutes. Drain the bacon on a paper towel-lined plate. Lower the heat to medium. Add the onion and 2 teaspoons salt and cook, until the onion is translucent, about 8 minutes, stirring occasionally. Whisk in the broth, wine, vinegar, mustard, and sugar and boil until slightly thickened, about 5 minutes.
- Crumble the bacon into a serving bowl. Using a paring knife, peel the skins off the warm potatoes and cut them into bite-size chunks. Add the potatoes to the bowl along with the hot vinegar dressing and parsley. Toss gently and adjust the seasoning with salt and black pepper, to taste. Serve the potato salad immediately or while still warm.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Boil or microwave potatoes until tender. Meanwhile, chop bacon and saute until cooked, but not crispy (unless you’re really stuck on crispy bacon). Reduce heat, saute onion until translucent. Don’t drain the fat. Add vinegar, sugar, mustard, and mustard seed. Whisk 2 tbs flour into stock, add to pan, bring to boil. Taste mixture, and adjust sugar-to-vinegar ratio, if necessary. Slice potatoes, and coat with dressing.
Time 37m Yield Makes 6 servings. Number Of Ingredients 9 Steps:
Place potatoes in large bowl; set aside. Cook and stir bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving 2 Tbsp. drippings in skillet. Set bacon aside. Add onion and celery to skillet; cook and stir until celery is crisp-tender. Blend in flour. Stir in water, vinegar, sugar, salt, pepper and bacon. Bring to boil. Cook on medium heat 5 minutes or until thickened, stirring occasionally. Pour over potatoes; mix lightly. Serve warm.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Peel potatoes, boil in salted water, then cube and put in large bowl. (You can keep skins on if you like). Fry bacon crisp and crumble. Sauté onion in the bacon grease, then remove. Pour out the grease, but don’t wash the pan. In the pan, make dressing by add the oil, vinegar, a good dash of Worcestershire sauce, salt and pepper. Simmer for 5 minutes. Over potatoes in bowl, add in bacon, parsley, salt and pepper to taste, paprika (I like a lot of paprika!). Pour dressing on and toss. Let set all day to let flavors mingle. Heat in 350°F oven for about 15 minutes or until hot.
Time 50m Yield 8 servings. Number Of Ingredients 11 Steps:
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Peel potatoes and cut into 3/4 inch cubes. Steam until done but still firm. Do not put the potatoes directly in water. Cook bacon over low heat until crisp. Remove from pan and set aside. Saute onions in bacon drippings until tender. Return bacon to onions in pan. Stir in sour cream, sugar, and vinegar. Add salt, pepper and chopped parsley. Cook over low heat 5-10 minutes, but do not boil. Stir in potatoes and heat through.
Time 30m Yield 12-14 servings. Number Of Ingredients 11 Steps:
In a saucepan, cook potatoes in boiling salted water until tender., Meanwhile, cut sausage into 1/2-in. slices; saute in a skillet until browned. Drain and place in a large bowl. Drain potatoes; peel and cut into 3/4-in. cubes. Add sausage; keep warm. , Cook bacon until crisp; crumble and set aside. Drain all but 3 tablespoons of drippings; saute onion in drippings until tender. Stir in the flour, salt, celery seed and pepper; blend well. Add sugar, water and vinegar; bring to a boil. Boil for 2 minutes. , Pour over potato mixture and stir gently to coat. Sprinkle with bacon. Serve warm.
Time 30m Yield 16 servings. Number Of Ingredients 13 Steps:
In a large skillet, cook the bacon over medium heat until it is crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender., In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened. , In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers.
Time 30m Yield 8 Side dish servings Number Of Ingredients 10 Steps:
Cook the potatoes in a large pot of water until tender, about 5 minutes from the time the water starts to boil. Drain and cool under cold running water. Slice the potatoes 1/4 inch thick and place them in a large bowl. Add the eggs, mix well, and set aside. Sauté the bacon in a 10-inch skillet over high heat until browned, about 7 minutes. Remove the bacon from the skillet with a slotted spoon and set aside. Pour off all but 2 tablespoons of the bacon fat and return the skillet to high heat. Add the onions and cook, scraping the bottom of the skillet occasionally, until the onions are golden, about 3 to 5 minutes. Add the Meat Magic, then whisk in the flour. Slowly add the stock, vinegar, and sugar, whisking constantly. Cook, whisking frequently, until the mixture is thick, about 5 to 6 minutes. Remove from the heat. Fold the dressing into the potato and egg mixture, add the green onion tops and cooked bacon, and combine thoroughly.
