Warm goat Cheese and Potato Salad * Warm Potato Salad #1

Warm Mashed Potato and Bacon Salad

Warm Potato Salad With Bacon And Mustard-Beer Vinaigrette

Warm Potato Salad #2 * Warm Caesar Potato Salad

Warm Green Bean and Potato Salad * Warm Honey Mustard Potato Salad


Warm goat Cheese and Potato Salad


4 large Yukon gold or red potatoes

Vegetable or corn oil

1 teaspoon salt -- divided

1 teaspoon pepper, black -- divided

8 slices bacon

5 1/2 tablespoons balsamic vinegare or -- cut into thin wedges

1/2 pound frisee /gourmet salad greens -- torn

1 tablespoon fresh parsley -- chopped

1 tablespoon thyme -- fresh chopped

1 tablespoon chives -- chopped

1 cup balsamic vinegar

1 Granny Smith apple -- thinly sliced

Warm Goat Cheese Fondue

Parsley Oil

Chili Oil


Cut potatoes into rectangular blocks; dice trimmings.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 375'. Fry diced potato in oil 2 minutes or until golden. Drain and set aside. Fry potato blocks 6 minutes or until golden. Drain and place in a shallow pan. -

Bake at 3 75' for IO minutes or until tender.

Sprinkle diced potato and potato blocks with '/, teaspoon salt and 1/2 teaspoon pepper; cool. Boil I cup balsamic vinegar in a heavy nonstick skillet until reduced to 1/2 cup; set aside.

Cook bacon in skillet until crisp; re-move bacon, reserving 11/2 tablespoons drippings in skillet. Crumble bacon, and set aside.

Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 11/2 tablespoons balsamic vinegar to reserved drippings, stirring balsamic dressing well. Combine diced potato, bacon, fris6e, and next 3 ingredients in a large salad bowl; drizzle with balsamic dressing, and toss gently.

Arrange salad evenly on individual salad plates; stand potato blocks up right in center. Cut a slit in top of potato blocks; insert 3 or 4 apple wedges into each slit. - Spoon Warm Goat Cheese Fondue onto plates; spoon over potato, if desired. Drizzle plate with reduced vinegar, Parsley Oil, and Chili Oil. Serve immediately. Yield: 4 servings.


Warm Goat Cheese Fondue


2 tablespoons minced shallot I tablespoon corn oil

2tablespoons chopped fresh thyme

3/. cup whipping cream

1(5.3-ounce) package goat cheese, crumbled

1/2teaspoon salt

1/2teaspoon cracked pepper

Cook shallot in oil in a large nonstick skillet until tender, stirring often; stir in chopped thyme and whipping cream. Bring to a boil, stirring constantly; remove from heat. Whisk in goat cheese, salt, and pepper until smooth. Yield: about 11/2 cups.


Parsley Oil

I bunch Italian parsley, chopped 1/2 cup corn oil

Combine parsley and oil in container of an electric blender, and process until combined, stopping once to scrape down sides; pour through a @re-mcsh strainer into a small bowl, discarding parsley. Yield: 1/@ cup.


Chili Oil

I tablespoon chili powder 1/2 cup corn oil

Cook chili powder in a nonstick skillet over high heat I minute, stirring constantly; remove from heat. Stir in oil; let stand 30 minutes. -Pour mixture through a fine-mesh strainer into a small bowl, discarding chili powder. Yield: 1/2 cup.

Recipe By : Southern Living/October 96/tpogue@idsonline.com

Warm Potato Salad #1


3 potatoes -- peeled

3 slices bacon

1/4 cup onion -- chopped

1 tablespoon flour

2 teaspoons sugar

3/4 teaspoon salt

1/4 teaspoon celery seed

1/4 teaspoon pepper

3/8 cup water

2 1/2 tablespoons vinegar

Boil potatoes in salted water until tender. Drain and let cool. When cool; coarsely chop. Cook bacon in large saucepan until crisp. Remove from pan; crumble when cool. Saute onion in grease until softened. Combine flour, sugar, salt, celery seed, and pepper. Stir into onions until smooth. Stir in water and vinegar. Bring to a boil, stirring constantly. Stir in potatoes and bacon; serve hot.

Serves 4

Recipe By : http://www.cdkitchen.com

Warm Mashed Potato and Bacon Salad


1 1/2 lb Potatoes, cut in 1" chunks

3 tb Garlic, thickly sliced

1 c Chicken broth

3 sl Bacon, thickly sliced, cutup

3 tb Olive oil

3/4 ts Salt

1/2 ts Pepper

1 tb Red-wine vinegar

1 ts Dijon mustard

4 c Escarole lettuce, cut in

Bite sized pieces

1 sm Red onion, thinly sliced


Put potatoes and garlic in medium sized saucepan. Add chicken broth and enough cold water to cover. Cover and cook 10-12 min until potatoes are tender.

Meanwhile, fry bacon in heavy skillet till crisp; drain on paper towels

Remove and reserve 3/4 cup potato cooking liquid. Drain potatoes and garlic well in a colander.

Return to pot and stir 1-2 min over medium heat till potatoes are dry. Mash potatoes and garlic, adding reserved cooking liquid, 2 tbs of the oil, 1/2 tsp of salt and 1/4 tsp of pepper.

In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard,1/4 tsp *each* salt and pepper. Put escarole, onions and bacon in a large serving bowl. Add dressing and toss to coat. Mound potatoes on salad and serve immediately.

Yield: 4 servings

Warm Potato Salad With Bacon And Mustard-Beer Vinaigrette


1/2 Pound lean, smoked bacon

3 Pounds red or white "creamer" potatoes

1/2 Cup finely chopped red onions, rinsed in ice w

1/3 Cup chopped fresh herbs such as parsley, chive

Mustard-Beer Vinaigrette (recipe follows)

Salt and freshly ground pepper


Sieved hard boiled eggs, if desired

Cook the bacon until crisp and drain on paper towels. Chop coarsely and reserve. Reserve 1 tablespoon of rendered bacon fat for vinaigrette if desired.

Cook the potatoes in lightly salted water until tender but not mushy. Drain, cool slightly, and slice unpeeled into thick rounds. While the potatoes are still warm, gently mix them with the reserved bacon, onions, herbs and vinaigrette. Correct seasoning and serve warm or at room temperature.

Yield: 6 to 8 serving

Recipe By : Cooking Right Show #CR9636

Warm Potato Salad #2


8 Potatoes

2 Garlic cloves

1 c Minced parsley

1/2 c Oil

3 tb Vinegar

1/2 ts Tabasco (opt)

1/8 ts Ground nutmeg

1 ts Salt

1/2 ts Pepper

Quarter the potatoes and boil until tender.

Meanwhile, peel and mince garlic and place in a small jar. Wash and dry the parsley, cut the stems off, then mince the parsley. Place in the jar with the garlic. Add oil, vinegar, Tabasco if using, nutmeg, salt and pepper. Screw the lid on the jar and shake vigorously to dissolve the salt.

Drain potatoes and, when they are just cool enough to handle, slice them thinly onto a serving platter or into a bowl. Drizzle with dressing and serve hot, warm or cold.

Yield: 6 servings

Warm Caesar Potato Salad


6 Medium red potatoes, cubed

1 Small head Romain lettuce

3/4 c Creamy Caesar Dressing

1/2 c Kraft Parmesan Grated Cheese

4 Strips bacon, cooked and


1/2 c Garlic croutons

Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a large salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat. Spoon potatoes over lettuce. Top with remaining cheese, bacon and croutons.

Serves 6

Warm Green Bean and Potato Salad


4 cups sliced potatoes

2 cups fresh trimmed green beans, cut in 1/2-inch lengths

4 to 6 slices bacon

1/2 cup minced red onion

1/4 tsp. black pepper

1/4 cup vinegar (wine vinegar or balsamic vinegar are good)

1/4 cup extra virgin olive oil

1 teaspoon salt

dash garlic powder

Peel potatoes, halve then slice in 1/4-inch thickness. Place potatoes in a large saucepan; cover with water. Bring to a boil; cover and boil for 5 minutes; add green beans and more water to cover, if necessary. Boil for about 10 more minutes.

Fry bacon and drain; set aside. Reserve 1 tablespoon of drippings. In a small bowl, whisk olive oil and bacon drippings slowly into the vinegar; add salt, pepper, and garlic powder. Pour over vegetables. Crumble bacon over and toss gently. Taste and adjust seasonings. Serve warm or room temperature. From Southernfood.about.com.

Serves 4 to 6.

Warm Honey Mustard Potato Salad


24 ounces package frozen potato wedges with skins

1 cup sliced celery

1/2 cup chopped red bell pepper

2 tablespoons chopped green onions or red onion

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon coarsely ground black pepper

1/4 cup honey

1/4 cup prepared mustard

MICROWAVE DIRECTIONS: Place potatoes in 2-quart microwave-safe casserole; cover. Microwave on HIGH for 5 to 8 minutes or until of desired doneness. Cool slightly. Cut potato wedges in half. Add celery, bell pepper, onions, garlic powder, salt and pepper; mix gently.

In small bowl, combine honey and mustard; mix until well blended. Pour over potato mixture; mix well.

Makes 12 (1/2 cup) servings

Recipe By: Pillsbury Fast & Healthy


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