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BLT Potato Salad with Cherry Tomatoes and Bacon - Mom's Kitchen Handbook

Warm BLT Potato Salad

This BLT Potato Salad is excellent on its own for lunch or as a light supper along with hard boiled eggs, tuna, chicken, or some other boost of protein. It's best warm, but makes for great picnic fare at room temperature as well.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories 200 kcal
Author Katie Morford

Ingredients

  • 1 pound small waxy potatoes such as red skinned, yellow finn, or fingerlings
  • Salt
  • 2 slices thick-cut bacon (or 3 slices regular bacon)
  • 2 tablespoons diced shallot
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine or champagne vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon water
  • 3/4 cup halved ripe cherry tomatoes
  • 2 tablespoons finely chopped fresh basil
  • Black pepper
  • 8 to 10 crispy Romaine lettuce leaves

Instructions

  1. Cut the potatoes as needed so they are in 2-bite pieces. Tiny potatoes won't need to be cut at all, larger ones can be quartered. The key is that the pieces are all uniform in size so they cook evenly.
  2. Put the potatoes in a medium saucepan and cover by 2 inches with water. Salt the water generously enough so that it tastes like the sea. Bring to a boil and cook until just tender, neither crunchy nor mushy. Don't be shy about spearing one out of the cooking water to slice into it and taste for doneness. Drain immediately.
  3. While the potatoes are boiling, cook the bacon using your favorite method until crispy.
  4. Make the dressing by whisking together the shallots, mustard, vinegar, oil, and water, until blended.
  5. Once the potatoes are cooked, combine them in a medium bowl with the cherry tomatoes and basil. Crumble the bacon into the salad. Drizzle 2 tablespoons of dressing over the potatoes and toss to coat. Taste and add salt and pepper as desired.
  6. To serve, set out 4 to 5 salad plates. Lay 2 leaves of lettuce on each plate and drizzle with a couple teaspoons of the dressing. Divide the potato salad amongst the plates. Drizzle on a little more dressing if needed.