7 red potatoes tossed bacon Recipes

red potatoes, mayonnaise, shredded parmesan cheese, butter, bacon, fried, drained and crumbled, parsley flakes, salt, fresh ground pepper

purple potatoes, red potatoes, mayonnaise, sour cream, horseradish, lemon juice, salt, pepper, green onions, sliced, cooked bacon slices, crumbled, salt to taste, garnish: fresh arugula

thick-sliced bacon, boneless beef chuck, all-purpose flour, vegetable oil, unsalted butter, brandy, celery, fresh parsley stems (no leaves), fresh thyme sprigs, bay leaves (not california ), onions, finely chopped, garlic cloves, finely chopped, carrots , cut into 1/4-inch-thick slices, tomato paste, dry red wine (preferably burgundy or cotes du rhone), boiling onions or pearl onions, mushrooms, quartered if large, peeled boiled potatoes tossed with butter and parsley

garlic cloves, peeled, olive oil, butter, room temperature, bacon slices, chopped, diameter red-skinned potatoes, dried rubbed sage, fresh sage sprigs (optional)

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.