Ingredients with Measurements:
- 1 pound of small pasta (frogeye or acini di pepe)
- 8 slices of bacon, cooked and crumbled
- 6 hard-boiled eggs, chopped
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Strainer for draining pasta
- Mixing bowl
- Whisk
- Serving bowl
Step-by-step instructions:
1. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
3. Add the cooked pasta, chopped bacon, chopped hard-boiled eggs, and chopped parsley to the mixing bowl. Toss until everything is evenly coated with the dressing.
4. Transfer the salad to a serving bowl and garnish with additional chopped parsley, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Serve chilled
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 31g
- Protein: 17g
Substitutions for ingredients:
- You can use any small pasta shape instead of frogeye or acini di pepe.
- Turkey bacon can be used instead of regular bacon.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add diced tomatoes, chopped green onions, or diced bell peppers for extra flavor and color.
- Substitute the Dijon mustard with honey mustard for a sweeter taste.
- Use chopped ham instead of bacon for a different protein option.
Tips and tricks:
- Make sure to rinse the pasta with cold water after cooking to stop the cooking process and prevent the pasta from sticking together.
- You can make the salad ahead of time and store it in the refrigerator until ready to serve.
- If the salad seems dry, add a little more mayonnaise or sour cream to the dressing.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a clear glass bowl to show off the colorful ingredients.
- Garnish with additional chopped parsley or crumbled bacon for a pop of color.
Garnishes:
- Chopped parsley
- Crumbled bacon
Pairings:
- This salad pairs well with grilled chicken or steak.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the salad seems dry, add a little more dressing or a splash of apple cider vinegar to loosen it up.
Food safety advice:
- Make sure to properly cook the bacon and eggs to prevent any foodborne illnesses.
Food history:
- Frogeye salad is a classic Southern dish that originated in the 1950s. It gets its name from the small pasta shape that resembles frog eyes.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as a side dish or as a main course for a light lunch.
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