Best 11 Potato Salad With Sun Dried Tomatoes And Bacon Recipes

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Potato salad is a classic side dish that can be enjoyed at any gathering. It is a versatile dish that can be made with a variety of ingredients, making it a great option for those with dietary restrictions. This particular recipe for potato salad with sun-dried tomatoes and bacon is a flavorful and satisfying dish that is sure to be a hit at your next potluck or barbecue. The combination of creamy potatoes, tangy sun-dried tomatoes, and smoky bacon creates a delicious and well-balanced dish.

Here are our top 11 tried and tested recipes!

FINGERLING POTATO SALAD WITH BACON AND SUN-DRIED TOMATOES



Fingerling Potato Salad with Bacon and Sun-Dried Tomatoes image

Pump up the volume of your summer party buffet with this easy potato salad tossed with a creamy, smoky dressing.

Categories     potato salad     fingerling potatoes     side dish     Bacon     sun-dried tomatoes     summer side

Time 50m

Yield 12 servings

Number Of Ingredients 9

3 lb. fingerling potatoes, scrubbed and halved vertically
1 tbsp. kosher salt
3 tbsp. white vinegar
1/3 c. chopped fresh parsley
1 tsp. chopped fresh sage
1/4 c. oil-packed sun-dried tomatoes, drained and chopped
6 tbsp. finely chopped Vidalia onion
4 slices bacon, cooked and chopped
2/3 c. mayonnaise

Steps:

  • In a large pot over medium-high heat, bring potatoes, salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with vinegar. Let cool to room temperature, about 15 minutes.
  • In a small bowl, stir together remaining ingredients. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Serve at room temperature or refrigerate before serving.

Nutrition Facts : Calories 197 calories

POTATO SALAD WITH BACON



Potato Salad with Bacon image

My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 16 servings.

Number Of Ingredients 12

3 pounds red potatoes (about 12 medium)
4 hard-boiled large eggs
3/4 cup sour cream
2/3 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
11 bacon strips, cooked and crumbled
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup Italian salad dressing

Steps:

  • Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 216 calories, Fat 14g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 363mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

POTATO AND BACON SALAD



Potato and Bacon Salad image

This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.

Provided by readernut

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 8

Number Of Ingredients 8

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
  • Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
  • Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
  • Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  • Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 22.3 g, Cholesterol 131.8 mg, Fat 27 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 419.8 mg, Sugar 1.7 g

POTATO SALAD WITH SUNDRIED TOMATOES AND BACON



Potato Salad with Sundried Tomatoes and Bacon image

This isn't your usual potato salad! Instead, it is packed with savory sundried tomatoes and delicious salty bacon. Inspired by: Country Living

Provided by Cassie Johnston

Categories     Side Dishes

Time 30m

Number Of Ingredients 12

2 pounds potatoes, cut into bite-sized chunks
1/2 cup finely diced onion (about 1 small)
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
1/4 cup finely minced fresh sage
1 tablespoon finely minced fresh thyme
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 cup diced sundried tomatoes
4 slices bacon, cooked and crumbled

Steps:

  • Add potatoes to a large stock pot and cover with a few inches of water. Bring to a boil over high heat. Cook until potatoes are fork tender, about 15 minutes. Remove from heat and drain. Set aside.
  • In a small bowl, combine onion, yogurt, mayo, dijon, vinegar, sage, thyme, salt, and pepper.
  • In a large bowl, combine potatoes, bacon, sundried tomatoes. Pour dressing over top and toss to combine. Refrigerate for 1-2 hours or until cold.

Nutrition Facts : Calories 251 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 serving, Sodium 354 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

POTATO SALAD WITH SUN DRIED TOMATOES AND BACON



POTATO SALAD WITH SUN DRIED TOMATOES AND BACON image

Categories     Potato     Side

Yield Makes 5 servings

Number Of Ingredients 15

4-5 Large potatoes
1/4 tsp salt
1 tsp. minced garlic
1/2 cup sun-dried tomatoes, without oil
Parsely infused olive oil (regular olive oil can also be used)
1/2 vidalia onion, chopped
3 garlic clove(s)
4 slices cooked bacon, coarsely chopped
1/4 tsp table salt
1/4 tsp black pepper
2 Tbsp chives
1 Tbsp dried parsley
1 Tbsp cilantro
4 Tbsp mayonnaise (fat-free or light mayo may be substituted)
2 Tbsp Delicatessen-Style Mustard with white wine (Boar's Head is a favorite)

Steps:

  • Cut potatos into small squares and boil until tender in water seasoned with 1/4 tsp. salt and 1 tsp. minced garlic. Soak sun dried tomatoes in boiling water for at least 10 minutes. Once softened, slice into thin strips. In a medium size pan, saute chopped onion in 3 tablespoons parsely infused olive oil until just beginning to brown. Add garlic cloves, finely chopped, and saute 2 minutes. Add sun dried tomatoes, sautee an additional 8-10 minutes. Set aside. Drain potatoes. Allow to cool. Add sun dried tomato mixture to potatoes. Mix well. Add bacon and seasoning. When mixture has cooled completely, add mayo and mustard. Mix well. If time allows, potato salad can be chilled prior to serving, however serving this dish slightly warm is also excellent. Optional: For an extra sour flavor, one tsp. of rice wine vinegar can be added.

SMOKY POTATO SALAD WITH BACON



Smoky Potato Salad with Bacon image

I made this potato salad with bacon up on a Sunday afternoon that I was entertaining family. It is a delicious recipe that can be served at any temperature, though room temperature seems to be when the flavors are at their best! Perfect to take to any party!

Provided by Amanda W

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 12

2 pounds red potatoes
½ pound bacon
1 cup mayonnaise
¼ cup freshly grated Parmesan cheese
1 tablespoon ground paprika
1 tablespoon ground mustard powder
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon seasoned salt (such as Jane's Krazy Mixed-Up Salt®)
½ cup chopped red onion

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, about 20 minutes. Drain and cut into bite-sized pieces.
  • At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Transfer 3 tablespoons bacon drippings to a large bowl.
  • Add mayonnaise, Parmesan cheese, paprika, mustard powder, parsley, chives, Worcestershire sauce, garlic, and seasoned salt to the bacon drippings and whisk until combined. Stir in red onion and chopped bacon. Fold in cooked potatoes. Serve at room temperature.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 21.3 g, Cholesterol 22.8 mg, Fat 27.1 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 537.6 mg, Sugar 2.1 g

NEW POTATO SALAD WITH SUN-DRIED TOMATOES



New Potato Salad With Sun-Dried Tomatoes image

Provided by Florence Fabricant

Categories     side dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 10

1 1/2 pounds small new potatoes, well scrubbed
2 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
6 sun-dried tomatoes, slivered
Salt and freshly ground black pepper to taste
2 tablespoons minced scallions
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
2 tablespoons minced fresh chervil
1/2 cup mayonnaise, preferably homemade

Steps:

  • Boil the potatoes until just tender. Quarter them and place in a bowl. Sprinkle with oil, vinegar and slivered sun-dried tomatoes.
  • Season potatoes to taste with salt and pepper (taste carefully because the tomatoes are salty). Add the herbs.
  • Carefully fold in the mayonnaise. Check seasonings and serve slightly warm or chilled.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 25 grams, Carbohydrate 32 grams, Fat 29 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 3 grams

NEW POTATO & SUNDRIED TOMATO SALAD



New potato & sundried tomato salad image

This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining

Provided by Good Food team

Categories     Dinner, Side dish, Supper

Time 35m

Number Of Ingredients 8

500g new potatoes
4 tbsp crème fraîche
4 tbsp mayonnaise
1 tbsp olive oil
pinch caster sugar
8-10 sundried tomatoes , sliced
small bunch parsley , roughly chopped
2 spring onions , sliced

Steps:

  • Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
  • In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
  • Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.

Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 2.34 milligram of sodium

GREEK POTATO SALAD WITH SUN-DRIED TOMATOES



Greek Potato Salad With Sun-Dried Tomatoes image

Found this recipe on the internet, can't remember where, but it's a great summer salad, very refreshing!

Provided by Galley Wench

Categories     Greek

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb small red potato, 1/4 inch slices
1 cup sun-dried tomato, cut into quarters
1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup Greek olive
1/4 cup olive oil
1/4 cup water
2 1/2 tablespoons lemon juice
1 large garlic clove, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place in potatoes in 2 quart saucepan.
  • Add approximately 2 inches of water.
  • Cook, covered until tender, for approximately 12 minutes.
  • Do Not Overcook.
  • Drain and set aside.
  • Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
  • Drain tomatoes and pat dry.
  • Add potatoes, tomoates and cucumber to bowl.
  • Drizzle with dressing and toss to coat.
  • Can be served cold or at room temperature.
  • Arrange onion, cheese and olives on top.
  • Dressing:.
  • Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.

BACON, LETTUCE AND SUN-DRIED TOMATO SALAD



Bacon, Lettuce and Sun-Dried Tomato Salad image

The herbs in this salad, along with the bacon, sun-dried tomatoes and the homemade balsamic vinegar dressing, turn this salad into something special. From "At Home Entertaining" by Jorj Morgan. You will have some leftover dressing...use the extra for tomorrow's salad. You want to use only enough to lightly coat the greens.

Provided by Epi Curious

Categories     Greens

Time 20m

Yield 10 , 10 serving(s)

Number Of Ingredients 12

10 -12 slices bacon, diced
7 ounces sun-dried tomatoes packed in oil, sliced lengthwise into strips
8 cups salad greens (use any combination...I use arugula, spring mix, baby spinach and romaine)
1/2 cup green onion, chopped (6 to 8 onions)
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons fresh tarragon leaves, chopped
1 cup red wine vinegar
1 tablespoon balsamic vinegar
1/2 cup olive oil
4 large eggs, hardboiled
salt & freshly ground black pepper

Steps:

  • Cook the bacon in a skillet over medium high heat. Remove the pieces with a slotted spoon. Drain on paper toweling.
  • Remove the sun-dried tomatoes from the oil. Reserve the oil for another use.
  • Combine the salad greens and herbs in a large bowl.
  • Whisk together the red wine vinegar and balsamic vinegar. Slowly whisk in the olive oil.
  • Peel and finely chopped the hardboiled eggs.
  • Toss the lettuce with enough dressing to just coat the leaves. Toss with the bacon and sun-dried tomatoes. Garnish with the chopped egg. Season with salt and pepper and serve.

Nutrition Facts : Calories 282.1, Fat 25.9, SaturatedFat 5.9, Cholesterol 100, Sodium 288.2, Carbohydrate 7, Fiber 2.1, Sugar 0.8, Protein 7.1

BACON & SUN-DRIED TOMATO PHYLLO TARTS



Bacon & Sun-Dried Tomato Phyllo Tarts image

Frozen mini phyllo tart shells are so convenient and easy to use. Just add a savory filling featuring sun-dried tomatoes and bacon, then pop them in the oven.-Patricia Quinn, Omaha, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 45 tartlets.

Number Of Ingredients 16

2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped green pepper (about 1 small)
3/4 cup chopped sweet red pepper (about 1 small)
1 garlic clove, minced
Dash dried oregano
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1 egg, lightly beaten
1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry
2 bacon strips, cooked and crumbled
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 cup crushed butter-flavored crackers
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.

Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

  • For the best flavor, use high-quality ingredients. Look for fresh vegetables, crisp bacon, and flavorful sun-dried tomatoes.
  • Don't overcook the potatoes. They should be tender but still hold their shape.
  • Allow the potato salad to cool slightly before serving. This will help the flavors to meld.
  • Garnish the potato salad with fresh herbs, such as parsley, chives, or dill.
  • Serve the potato salad with grilled chicken, fish, or steak.

Conclusion:

This potato salad with sun-dried tomatoes and bacon is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a potato salad recipe, give this one a try. You won't be disappointed!

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