Wheatless Wednesday: BLT Potato Salad

I'm not saying this is, like, a healthy update to the BLT, but it is certainly a delightful new twist. We're loving our Cook's Country today for coming up with this all-American (but German-inspired!) potato salad. It'll be your friend-making BBQ contribution all summer long.

Image courtesy Cook's CountryBLT Potato Salad
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2 inch pieces
1/4 cup white wine vinegar
Salt and Pepper
8 slices of bacon
3/4 cup mayonnaise
7 scallions, sliced thin
2 dill pickle relish
1 romaine lettuce heart (6 ounces)
12 cherry tomatoes, halved
1/4 cup coarsely chopped fresh chives

Place potatoes in large sauce pan and cover with cold water by 1 inch. Add 2 TBS vinegar and 2 TBS salt and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, 12-16 minutes. Drain, move to bowl, and toss with 1 TBS vinegar. Allow potatoes to cool for 10 minutes

Meanwhile, cook bacon in 12 inch non stick skillet over medium heat until crispy, about 6 minutes. Transfer bacon to paper towel lined plate; set aside.

Whisk mayonnaise, scallions, relish, remaining 1 TBS vinegar, 1/2 tsp salt, and 1/8 tsp pepper in large bowl until combined. Fold in potatoes, reserved bacon, lettuce, tomatoes and chives. Serve.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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