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BLT Potato Salad Recipe

When you hear the word "salad," you might instantly envision a bowl of leafy greens. However, as we embrace the vibrant days of barbecue and picnic season, there's one salad that stands out and claims the crown: the potato salad. Renowned for its creamy, carby goodness, this versatile dish comes in countless variations, each as delightful as the next. While it may be a humble staple at most backyard gatherings, it’s far from ordinary.


Enter the BLT Potato Salad, a refreshing and satisfying twist on the classic that promises to steal the spotlight at your next cookout. This recipe takes the beloved cold potato salad to new heights, transforming it into a side dish that can hold its own among the most lavish BBQ spreads. So, forget what you thought you knew about potato salad – this version is here to redefine your expectations and tantalize your taste buds.



Recipe from Tasting Table


PREP TIME: 10 minutes

COOK TIME: 21 minutes

SERVINGS: 4 Portions

TOTAL TIME: 31 MINUTES


Ingredients

  • 1 pound Yukon gold potatoes, chopped into evenly-sized chunks

  • 6 ounces diced pancetta

  • 2 tablespoons olive oil

  • 2 tablespoons mayonnaise

  • 2 teaspoons lemon juice

  • ½ teaspoon Dijon mustard

  • ⅓ teaspoon salt

  • ¼ teaspoon pepper

  • 1 head little gem lettuce

  • 1 cup cherry tomatoes, halved

  • 2 tablespoons chopped fresh chives


Directions

  1. Bring a large saucepan of salted water to a boil.

  2. Add the potatoes and boil for 15 minutes until soft.

  3. Drain the potatoes and set aside.

  4. Heat a large frying pan over medium-high heat.

  5. Add the diced pancetta and fry for 6 to 8 minutes until golden.

  6. Remove from the pan and set aside.

  7. Add the olive oil, mayonnaise, lemon juice, mustard, salt, pepper, and 1 tablespoon of cold water to a jar with a lid.

  8. Seal the lid on the jar and shake to combine the dressing ingredients until creamy and emulsified.

  9. Chop the lettuce into chunks.

  10. To assemble the salad, add the lettuce and tomatoes to a bowl, followed by the cooled potatoes and pancetta.

  11. Drizzle the dressing over the salad and toss to combine.

  12. Garnish the salad with fresh chives and serve.



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