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BLT Potato Salad Recipe
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BLT Potato Salad

BLT Potato Salad is the perfect potluck recipe, creamy, tasty, loaded with flavors and textures. Expect tender potatoes, juicy tomatoes and lots of bacon.
Course Appetizer, Side Dish
Cuisine American
Keyword Potato Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 665kcal
Author Catalina Castravet

Ingredients

Potatoes:

  • 2 1/2 pounds Yukon Gold potatoes or Tri-Color potatoes washed, peeled and cut into 1 inch pieces*
  • 1 tablespoon salt
  • 1 tablespoon white vinegar

Other Ingredients:

  • 12 slices thick cut bacon cut into 1 inch pieces
  • 1 romaine lettuce heart cut into 1 inch pieces
  • 2 cups cherry tomatoes halved
  • 6 scallions thinly chopped
  • 1/4 cup chives chopped

Dressing:

  • 3/4 cup mayo
  • 2 tablespoons olive oil
  • 2 tablespoon stone ground mustard
  • 3 tablespoons white vinegar
  • 2 tablespoons dill pickle relish
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Garnish:

  • Pickle slices optional
  • More chopped chives
  • More chopped green onions

Instructions

Potatoes:

  • Wash and scrub potatoes well, cut into 1 inch pieces. Place in a large sauce pan and cover with water by 1 inch.
  • Add 1 tablespoon of salt and bring to boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for about 12-15 minutes or until tender. Careful not to over-cook, start checking early for doneness.
  • Drain and transfer potatoes to a large bowl. Gently toss with 1 tablespoon of vinegar and set aside to cool.

Cook Bacon:

  • In the meantime, place a large non-stick skillet over medium heat, once the skillet is hot add the bacon (no need to add oil, the bacon will release its own grease), cook over medium heat for about 5-6 minutes or until crispy. If needed cook the bacon in batches, you don't want the pieces to overlap much in the skillet, as they won't get crispy. Transfer to a paper towel lined plate and set aside.

Dressing:

  • In a small bowl, whisk together: mayo, olive oil, mustard, white vinegar, pickle relish, salt and pepper until fully combined. Taste for salt and pepper.

Combine:

  • Add chopped lettuce, sliced tomatoes, chopped chives, chopped green onions and bacon to the bowl with potatoes.
  • Pour the dressing over the ingredients, gently toss to combine.
  • If desired garnish with pickle slices, extra chives and green onions.
  • Serve and enjoy!

Video

Notes

You can use my tip and buy potatoes that can be steamed in bag in the microwave to save time.

Nutrition

Serving: 0g | Calories: 665kcal | Carbohydrates: 29g | Protein: 15g | Fat: 54g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 2149mg | Potassium: 1082mg | Fiber: 5g | Sugar: 2g | Vitamin A: 885IU | Vitamin C: 36.3mg | Calcium: 80mg | Iron: 7.2mg