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Recipes » Bacon, Lettuce and Tomato Potato Salad

Bacon, Lettuce and Tomato Potato Salad

By Kate Morgan Jackson

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Put a whole new spin on your summer side dishes with this easy recipe for bacon, lettuce and tomato potato salad!

bacon lettuce and tomato potato salad in bowl

PIN this recipe for Bacon, Lettuce and Tomato Salad now… So you can make it later!

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 even a BLT version of Eggs Benedict, 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?

brown sugar cornmeal bacon

Because everything is better with bacon!

ingredients You Need to Make Bacon Lettuce and Tomato Potato salad!

  • Potatoes
  • White Wine Vinegar
  • Bacon
  • Mayonnaise
  • Scallions
  • Dill Pickle Relish
  • Lettuce
  • Cherry romatoes
  • Chives
  • Salt and Pepper

Here’s How To Make Bacon Lettuce and Tomato Potato Salad!

STEP 1: Scrub up two pounds of potatoes – I like either Yukon Gold potatoes or baby potatoes for this recipe. You can peel them or not (sometimes I do and sometimes I don’t!) and You want to cut ’em into nice bite sized pieces.

STEP 2: Put the potatoes in a large pot, cover them with cold water and bring them to a boil. Check them after 10 minutes – 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.

STEP 3: 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 4: 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 5: 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.  

STEP 6: Now gently stir in your dressing, and once that is done scatter some fresh chives over the whole glorious thing.

More Tips for making Bacon Lettuce and Tomato Salad!

Can this recipe be made ahead?

Yep! As with all salads, you’ll want to save the dressing for the last minute so things don’t get soggy.

Can I use full sized tomatoes?

100% yes! Cut them into bite sized pieces and they will be perfect.

What is the best way to mix up salads?

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.

Now while you CAN serve some 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!

Print
bacon lettuce and tomato potato salad in bowl

Bacon, Lettuce and Tomato Potato Salad


  • Author: Kate Morgan Jackson
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 8 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
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Description

Put a whole new spin on your summer side dishes with this easy recipe for bacon, lettuce and tomato potato salad!


Ingredients

  • 2 pounds Yukon Gold or baby potatoes, peeled (or not!) and cut 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
  • 12 ounces cherry tomatoes, halved
  • 1/4 cup chopped fresh chives
  • Salt and pepper to taste

Instructions

  1. 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.
  2. 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.
  3. Whisk mayo, vinegar scallions and relish together and season to taste with salt and pepper.
  4. 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

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

Equipment

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Adjustable Measuring Cup

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Measuring Spoons

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Mixing Bowls

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Large Pot

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5193.3 g1135.5 mg35.7 g9.2 g0.1 g26.8 g4.8 g23.1 g64.4 mg

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Updated (and made even more delicious!) from a previously published Framed Cooks post!

OTHER POTATO SALAD RECIPES WE LOVE!

Boursin Potato Salad
A little Boursin cheese and a few herbs turn regular potato salad into something elegant! Trade in the mayo with this easy recipe for Boursin potato salad.
Boursin Potato Salad
A little Boursin cheese and a few herbs turn regular potato salad into something elegant! Trade in the mayo with this easy recipe for Boursin potato salad.
Shrimp Potato Salad with Mustard Dressing
This easy breezy recipe for shrimp potato salad with mustard dressing comes with a little zing and a little sweetness! The perfect light supper.
Shrimp Potato Salad with Mustard Dressing
This easy breezy recipe for shrimp potato salad with mustard dressing comes with a little zing and a little sweetness! The perfect light supper.
Sour Cream Lemon Potato Salad
This recipe for sour cream lemon potato salad swaps the mayo for the bright tastes of a creamy citrus dressing, and baby potatoes means no peeling!
Sour Cream Lemon Potato Salad
This recipe for sour cream lemon potato salad swaps the mayo for the bright tastes of a creamy citrus dressing, and baby potatoes means no peeling!
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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on June 2, 2022

Good for: Father's Day, Fourth of July, Labor Day, Picnic Food

Last Post:
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Next Post:
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Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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