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 Idaho or Russet potatoes?

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.

Do I cut up the potatoes before or after I cook them?

Either way will work fine! I usually cut up big potatoes before, and I cut baby potatoes in half after cooking.

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.

Have a question that I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

BLT Potato Salad

bacon lettuce and tomato potato salad in bowl

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5 from 1 review

Put a whole new spin on your side dishes with this easy recipe for BLT potato salad! Perfect with your favorite cheeseburger.

Author: Kate Morgan Jackson
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

Scale

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

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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!

Find it online: https://www.framedcooks.com/bacon-lettuce-and-tomato-potato-salad/