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Blt Potato Salad

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
Servings 4 servings
Calories 200 kcal
Author Katie Morford

Ingredients

  • 1 pound small waxy potatoes such as red skinned, yellow finn, Yukon Golds, or fingerlings
  • 1/4 teaspoon kosher salt, plus more for salting the potato cooking water
  • 3 slices bacon, turkey bacon, or tempeh bacon
  • 2 tablespoons diced shallot
  • 2 teaspoons Dijon mustard
  • 2 tablespoons white wine or champagne vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon water
  • 1 cup halved ripe cherry tomatoes
  • 2 tablespoons finely chopped fresh basil
  • Black pepper
  • 10 crispy Romaine lettuce leaves

Instructions

  1. Cut the potatoes as needed so they are in 1 1/2-inch pieces. 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. In a small bowl make the dressing by whisking together the shallots, mustard, vinegar, oil, water, =1/4 teaspoon salt, and several grinds of black pepper.

  5. Tear each lettuce leaf into 2 or 3 pieces. Pile into a medium bowl and lightly dress with some of the dressing. Transfer to 4 individual plates or one larger plate/platter.

  6. Put the potatoes, cherry tomatoes, and basil into the same bowl you used to dress the lettuce. Crumble the bacon into the salad. Drizzle about 2 tablespoons of dressing over the potatoes and toss to coat. Taste and add more dressing, salt, or pepper, if needed.

  7. Spoon the potato salad on top of the lettuce. Serve immediately.