Recipes and Cooking BLT Potato Salad 4.0 (5) 1 Review Meet the star of your next potluck! This potato salad recipe is fully loaded with bacon, pickles, and the usual potato salad ingredients. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 23, 2016 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 40 mins Chill Time: 6 hrs Total Time: 6 hrs 40 mins Servings: 12 Yield: 8 cups Jump to Nutrition Facts Ingredients 2 pound small red and/or yellow new potatoes, quartered ¼ teaspoon salt 6 slices bacon 1 clove garlic, minced 1 ¼ cup mayonnaise or light mayonnaise 1 tablespoon yellow or Dijon-style mustard ½ teaspoon salt ¼ teaspoon black pepper 1 cup thinly sliced celery ½ cup sliced green onions ½ cup chopped dill pickles or dill pickle relish 6 hard-cooked eggs, coarsely chopped 1 cup chopped seeded roma or cherry tomatoes Boston lettuce leaves or shredded lettuce (optional) Directions 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. 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. 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). *Tip If desired, set aside 1 to 2 tablespoons crumbled bacon to sprinkle on salad before serving. Rate it Print Nutrition Facts (per serving) 283 Calories 22g Fat 15g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 283 % Daily Value * Total Fat 22g 28% Saturated Fat 4g 20% Cholesterol 102mg 34% Sodium 431mg 19% Total Carbohydrate 15g 5% Protein 6g Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.