BLT Potato Salad

Meet the star of your next potluck! This potato salad recipe is fully loaded with bacon, pickles, and the usual potato salad ingredients.

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Reviews (0)

4.0 by 5 people

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  • Makes: 12 servings
  • Serving Size: 2/3 cup
  • Makes: 8 cups
  • Prep: 40 mins
  • Chill: 6 hrs to 24 hrs

BLT Potato Salad

Directions

  1. In a large saucepan combine potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or just until potatoes are tender. Drain well; cool slightly.
  2. Meanwhile, in a large skillet cook 6 slices bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon; set aside. Cook garlic in drippings in skillet 30 seconds.
  3. For dressing, in a large bowl stir together the next four ingredients (through pepper). Stir in the celery, green onion, pickles, and cooked garlic. Add the potatoes, chopped eggs, crumbled bacon,* and tomatoes; toss lightly to coat. Cover and chill at least 6 hours or up to 24 hours. Serve salad on lettuce leaves. If desired, top with additional chopped tomatoes (or halved cherry tomatoes).

From the Test Kitchen

*Tip

If desired, set aside 1 to 2 tablespoons crumbled bacon to sprinkle on salad before serving.

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Nutrition Facts (BLT Potato Salad)

  • Per serving:
  • 283 kcal ,
  • 22 g fat
  • (4 g sat. fat ,
  • 102 mg chol. ,
  • 431 mg sodium ,
  • 15 g carb. ,
  • 2 g fiber ,
  • 6 g pro.
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Reviews (1)

5 Ratings
133 Days Ago
The salad is delish, the bowl was the first refill.
I used a new Plant Based Salad Dressing and left out the 1/4 tsp. salt. This will be my new potato salad for the remainder of the year!
I sent this recipe to my Aunt in TN. for her next Sunday Family dinner as I know she is making fried chix. She will use full body mayo so I am curious how it is received. Stay tuned for the results!raf

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