BLT Potato Salad

From Cook's Country | June/July 2012

Why this recipe works:

We use vinegar three ways in this recipe—in the potato water, tossed with the cooked potatoes, and in the dressing—to coax the maximum amount of flavor out of our potato salad. We like Yukon Golds over russets or red potatoes for their creamy texture and ability to hold their shape. When… read more

We use vinegar three ways in this recipe—in the potato water, tossed with the cooked potatoes, and in the dressing—to coax the maximum amount of flavor out of our potato salad. We like Yukon Golds over russets or red potatoes for their creamy texture and ability to hold their shape. When served right away, the salad will still be slightly warm—just the right temperature for the myriad flavors to stand out. To make ahead of time and serve cold, toss together everything but the bacon, lettuce, tomatoes, and chives, refrigerate, and gently fold in the remaining ingredients right before serving.

 

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Serves 6 to 8

Add the bacon, lettuce, tomatoes, and chives just before serving. 

Ingredients

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