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BLT Potato Salad Recipe

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This recipe for BLT Potato Salad is from The Leverton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

¼ cup white wine vinegar

Salt and pepper

8 slices bacon, cut into 1-inch pieces

¾ cup mayonnaise

7 scallions, sliced thin

2 tablespoons dill pickle relish

1 romaine lettuce heart (6 ounces), cut into 1-inch pieces

12 ounces cherry tomatoes, halved

¼ cup coarsely chopped fresh chives
Directions:
Directions:
Add the bacon, lettuce, tomatoes, and chives just before serving.

1. Place potatoes in large saucepan and cover with cold water by 1 inch. Add 2 tablespoons vinegar and 2 tablespoons salt and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, 12 to 16 minutes. Drain, move to bowl, and toss with 1 tablespoon vinegar. Allow potatoes to cool for 10 minutes.

2. Meanwhile, cook bacon in 12-inch nonstick skillet over medium heat until crispy, about 6 minutes. Transfer bacon to paper towel-lined plate; set aside.

3. Whisk mayonnaise, scallions, relish, remaining 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper in large bowl until combined. Fold in potatoes, reserved bacon, lettuce, tomatoes, and chives. Serve.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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