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BLT Potato Salad
4.9 from 27 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 665 kcal
Course: Side Dish, Appetizer
Cuisine: American

Ingredients

Potatoes:
  • 2 1/2 pounds potato washed, peeled and cut into 1 inch pieces, Yukon Gold or Tri-Color variety
  • 1 tablespoon salt
  • 1 tablespoon white vinegar
Other Ingredients:
  • 12 lices Bacon cut into 1 inch pieces, thick cut
  • 1 romaine lettuce cut into 1 inch pieces, heart
  • 2 cups cherry tomato halved
  • 6 scallions thinly chopped
  • 1/4 cup chives chopped
Dressing:
  • 3/4 cup mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoon mustard stone ground
  • 3 tablespoons white vinegar
  • 2 tablespoons dill pickle relish
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper ground
Garnish:
  • pickle slices optional
  • chives chopped
  • green onion chopped, quantity: more

Instructions

Potatoes:
    Cup of Yum
  1. Wash and scrub potatoes well, cut into 1 inch pieces. Place in a large sauce pan and cover with water by 1 inch.
  2. 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.
  3. Drain and transfer potatoes to a large bowl. Gently toss with 1 tablespoon of vinegar and set aside to cool.
Cook Bacon:
  1. 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:
  1. 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:
  1. Add chopped lettuce, sliced tomatoes, chopped chives, chopped green onions and bacon to the bowl with potatoes.
  2. Pour the dressing over the ingredients, gently toss to combine.
  3. If desired garnish with pickle slices, extra chives and green onions.
  4. Serve and enjoy!

Notes

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

Nutrition Information

Serving 0g Calories 665kcal (33%) Carbohydrates 29g (10%) Protein 15g (30%) Fat 54g (83%) Saturated Fat 13g (65%) Cholesterol 59mg (20%) Sodium 2149mg (90%) Potassium 1082mg (23%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 885IU (18%) Vitamin C 36.3mg (40%) Calcium 80mg (8%) Iron 7.2mg (40%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 665

% Daily Value*

Serving 0g
Calories 665kcal 33%
Carbohydrates 29g 10%
Protein 15g 30%
Fat 54g 83%
Saturated Fat 13g 65%
Cholesterol 59mg 20%
Sodium 2149mg 90%
Potassium 1082mg 23%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 885IU 18%
Vitamin C 36.3mg 40%
Calcium 80mg 8%
Iron 7.2mg 40%

* Percent Daily Values are based on a 2,000 calorie diet.