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BLT Potato Salad
This fresh take on potato salad brings the flavors of a classic BLT sandwich into a single bowl. Tender red potatoes mix with crisp romaine lettuce, juicy tomatoes, and crumbled turkey bacon. A simple dressing of mayonnaise, Dijon mustard, and dill ties everything together. It makes a perfect quick lunch or a light side dish for your next picnic.
Ingredients
- 4 small unpeeled red potatoes (about ¾ lb), cut into ½-inch cubes
- ¼ cup reduced-fat mayonnaise or salad dressing
- 1 teaspoon Dijon mustard
- 2 teaspoons chopped fresh or ½ teaspoon dried dill weed
- ¼ teaspoon salt
- 1 ⁄ 8 teaspoon pepper
- ½ cup grape tomatoes or halved cherry tomatoes
- 1½ cups bite-size pieces romaine lettuce
- 2 slices turkey bacon, crisply cooked, crumbled
Instructions
- 1Place the cubed potatoes in a saucepan and cover them with water. Bring the water to a boil, then lower the heat. Cover the pan and simmer for 10 to 15 minutes until the potatoes are tender. Drain the water and let the potatoes cool for about 10 minutes.
- 2Whisk the mayonnaise, Dijon mustard, dill, salt, and pepper together in a medium bowl. Gently fold in the cooled potatoes, tomatoes, and romaine lettuce until everything is evenly coated. Top the salad with the crumbled turkey bacon.
- 3Serve the salad immediately to enjoy the crisp lettuce and bacon, or chill it briefly in the refrigerator before eating.