BLT Potato Salad

Course Main Course, Salad, Side Dish

Cuisine American

Keyword BLT-potato-salad, BLT-recipes, potato-salad-recipes

Prep Time 20

Cook Time 15

Chill time 4

Total Time 4 35

Servings servings

Calories 482kcal

3 lb baby potatoes sliced in half
1 tsp salt
1 cup real mayonnaise
1/2 cup sour cream
2 Tbsp apple cider vinegar
1 Tbsp sugar
1 1/2 tsp granulated garlic or garlic powder
1 1/2 tsp onion powder
1 tsp garlic salt
1 tsp freshly ground black pepper
1 tsp fresh dill or 1/4 tsp dried dill
1/2-3/4 tsp celery salt
1 pint cherry tomatoes sliced in half
6 medium green onions thinly sliced
1 lb bacon cooked and sliced or crumbled
4 cups chopped green leaf or romaine lettuce plus additional for serving, optional

Place potatoes in a large pot and cover with cold water. Season with 1 tsp salt. Bring to a boil, then lower heat to medium-high and simmer for 8-10 minutes, just until fork tender. Drain well and set aside.
In a large mixing bowl, whisk together mayonnaise, sour cream, vinegar, garlic, onion powder, garlic salt, pepper, dill and celery salt until fully combined.
To the bowl add potatoes, bacon, tomatoes and green onions. Gently mix until evenly coated. (Reserve some bacon and green onion for garnishing)
Chill for 4 hours. Add lettuce and mix thoroughly just before serving garnished with reserved bacon and green onion. (May serve warm, chilled or at room temperature, if desired)
Chill leftovers in an airtight container. (Lettuce may wilt.)

Serving suggestion: I like serving this potato salad on a bed of the same lettuce used in the salad.