Jump to:
Why we love this recipe
Yes, I freely admit it – I will make a bacon, lettuce and tomato version of just about anything.
There’s the classic sandwich of course, but I’ve also made BLT pasta and lobster BLT salad, so it was probably only a matter of time before I worked my way towards a BLT version of potato salad.
I’m not the biggest potato salad fan in the world, but when you throw bacon into the equation…well, that’s a whole new story now, isn’t it?
Yep, this one is a mash-up of my very favorite sandwich, featuring bacon, lettuce and tomato, and tender little chunks of potato, all mingled in a slightly creamy, slightly tangy dressing. Because everything is better with bacon!
It comes together in about a half hour, and is the perfect sidekick to whatever your summer main course is (looking at you, Rum Steak!).
Ingredients You Need
Ingredient notes and substitutions
- Potatoes: We love baby potatoes or the larger Yukon Golds for this recipe – they are super tender and require zero peeling!
- Bacon: You can use whatever your favorite is…we like thick cut, but regular and even turkey bacon will work.
- Lettuce: We love romaine for this recipe, but any lettuce variety will be fine.
- Tomato: Cherry tomatoes are our choice, but if you have big tomatoes (especially in tomato season) go ahead and cut some up for this.
- Mayonnaise: If you want to make your own mayo it is super easy! You can also use jarred mayos (we love Dukes!), and full fat or low-fat is fine.
Here’s how to make this recipe
STEP 1: Scrub up two pounds of potatoes – I like either Yukon Gold potatoes or baby potatoes for this recipe. Put the potatoes in a large pot, cover them with cold water and bring them to a boil. Check them after 10 minutes for baby potatoes and 15 minutes for bigger ones – you want them to be tender but not mushy. When they are done, pour them into a strainer and rinse them with cool water to stop them from cooking further. If you have used large potatoes cut them into chunks – baby potatoes can be cut in halves.
STEP 2: While the potatoes are cooking, cook up 8 ounces of chopped bacon until it is nice and crispy. Scoop it out and let it drain on a paper towel.
STEP 3: Now make a quick and easy dressing of mayo, vinegar, scallions, some dill pickle relish and a little salt and pepper – you just stir it all together.
STEP 4: Add your potatoes to a mixing bowl, then add some halved cherry tomatoes, some torn up romaine lettuce and yep, that nice big heap of crispy bacon. Now gently stir in your dressing, and once that is done scatter some fresh chives over the whole glorious thing.
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Large Pot: A kitchen essential! This is our fave.
- Adjustable Measuring Cup: This clever gadget is AMAZING for both measuring out thick or sticky ingredients (think mayo, peanut butter, molasses, etc) and for getting every bit of it out of the cup and into your bowl!
- Cutting Board: This sturdy, dishwasher-safe board comes in all different sizes.
- Medium Skillet: Perfect for cooking up bacon and grilled cheese sandwiches and so on!
- Strainer: This is our go to for whatever needs draining.
Recipe FAQs
Yep! As with all salads, you’ll want to save the dressing for the last minute so things don’t get soggy.
You can, but we find them to be a little coarse for potato salads…Yukons (sometimes known as butter potatoes) are your best bet if you can find them.
Either way will work fine! I usually cut up big potatoes before, and I cut baby potatoes in half after cooking.
100% yes! Cut them into bite sized pieces and they will be perfect.
I’ve said it before and I still stand by it – with nice clean hands. This is especially true for salads like this one where you don’t want the potatoes or tomatoes to get smooshed during the tossing.
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
Now while you CAN serve some steamed burgers or chicken or steak on the side, I’m here to tell you…this salad can be the star of dinnertime all by itself. Hurray for bacon, lettuce and tomatoes!
Other potato salads we love!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
BLT Potato Salad
Put a whole new spin on your side dishes with this easy recipe for BLT potato salad! Perfect with your favorite cheeseburger.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 pounds Yukon Gold potatoes, peeled (or not!) or baby potatoes. If you are using the big potatoes cut them into bite-sized pieces (about 1 to 1/2 inches)
- 8 ounces bacon, cut into one inch pieces, cooked and drained
- 3/4 cup mayonnaise
- 2 tablespoons white wine vinegar
- 6 scallions, sliced into thin circles
- 2 tablespoons dill pickle relish
- 1 head of romaine lettuce, torn into bite-sized pieces
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Instructions
- Cover potatoes with cold water in a large pot. Bring to a boil. Reduce heat and simmer until tender but not mushy, 12-15 minutes. Drain, rinse them with cold water to stop the cooking and pop them in a large mixing bowl. If you have used baby potatoes, cut them in halves before adding to the bowl.
- Next cook up the bacon in a medium skillet until it is done to your liking. Scoop it out and drain it on paper towels.
- Whisk mayo, vinegar, scallions and relish together and season to taste with salt and pepper.
- Add the cooked bacon, lettuce and tomatoes to the bowl with the potatoes. Gently mix in the dressing, and then scatter the chives on top.
Notes
-
- Bacon: You can use whatever your favorite is…we like thick cut, but regular and even turkey bacon will work.
-
- Lettuce: We love romaine for this recipe, but any lettuce variety will be fine.
-
- Tomato: Cherry tomatoes are our choice, but if you have big tomatoes (especially in tomato season) go ahead and cut some up for this.
-
- Mayonnaise: If you want to make your own mayo it is super easy! You can also use jarred mayos (we love Dukes!), and full fat or low-fat is fine.
- Potatoes: We love baby potatoes or the larger Yukon Golds for this recipe – they are super tender and require zero peeling!
Lilly says
This is the ultimate side dish! It goes so perfect with grilling! Will absolutely be making this again this summer!
Hi Lilly and hurray! So glad you liked it. Happy summer!