1 / 1
Creamy BLT Potato Salad
Half-inch cubes of unpeeled red potato get boiled until just tender, then tossed warm with reduced-fat mayonnaise, Dijon mustard, and fresh dill so the dressing soaks into the starch. Once cooled, grape tomatoes, bite-size romaine pieces, and crumbled turkey bacon get folded in — keeping the greens crisp against the dressed potatoes. Serves 4 in about 40 minutes. Serve the same day to keep the lettuce from softening.
Equipment
- Saucepan
- Stovetop
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 to a boil, then lower the heat to a simmer. Cover the pan and cook for 10 to 15 minutes until the potatoes are tender. Drain well and let them cool for about 10 minutes. Cooling prevents the potatoes from melting the mayonnaise dressing.
- 2Whisk the mayonnaise, Dijon mustard, dill, salt, and pepper together in a large bowl.
- 3Gently fold the cooled potatoes, tomatoes, and romaine lettuce into the dressing until evenly coated. Top with the crumbled turkey bacon just before eating to keep it crispy.
Notes
- Prep: Leave the peel on the potatoes for extra texture and flavor. Just wash them thoroughly before cubing.
- Make ahead: Boil the potatoes and mix the dressing up to a day in advance. Wait to fold in the lettuce, tomatoes, and bacon until right before eating so they stay crisp.
- Swap: Regular pork bacon works beautifully if you don't have turkey bacon on hand.
Recipe Details
About the Author
