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.
BLT 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.
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