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easy BLT Potato Salad

BLT Potato Salad

Course Main Course, Salad, Side Dish
Cuisine American
Keyword BLT-potato-salad, BLT-recipes, potato-salad-recipes
Prep Time 20 minutes
Cook Time 15 minutes
Chill time 4 hours
Total Time 4 hours 35 minutes
Servings 8 servings
Calories 482kcal


  • 3 lb baby potatoes sliced in half
  • 1 tsp salt
  • 1 cup real mayonnaise
  • ½ cup sour cream
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp sugar
  • 1 ½ tsp granulated garlic or garlic powder
  • 1 ½ tsp onion powder
  • 1 tsp garlic salt
  • 1 tsp freshly ground black pepper
  • 1 tsp fresh dill or ¼ tsp dried dill
  • ½-3/4 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. 


Serving: 1serving | Calories: 482kcal | Carbohydrates: 40g | Protein: 12g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1342mg | Potassium: 1102mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2541IU | Vitamin C: 50mg | Calcium: 71mg | Iron: 2mg