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Creamy BLT Potato Salad
Crisp romaine, juicy tomatoes, and smoky turkey bacon transform ordinary potatoes into a bowl that tastes just like your favorite diner sandwich. Tender red potatoes soak up a simple, creamy dressing of mayonnaise, Dijon mustard, and fresh dill. It's a lighter, fresher take on a classic side dish that won't leave you feeling weighed down. You'll love how the crunchy lettuce and salty bacon bits contrast with the soft potatoes.
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.