BLT Potato Salad
The first thing the Kitchen Gnome said when I told him I had a new potato salad recipe that I wanted to try was, "Don't mess with the potato salad recipe. Yours is great. I don't want another kind." Those are nice compliments....but I really wanted to try this new recipe. I told him that he would love it, it had bacon in it! (How else does one appeal? Bacon added to anything is great!) I was definitely making this potato salad...it had spoken to me!!
I saw the recipe while cruising through Food With Style, Jain's wonderful collection of photo links. There was a photograph that said, "You will want to make me!" So, I clicked and found myself on a blog that was new to me, Home is Where the Boat is! Mary has a great blog and on this day she was participating in the Edible Book Review that is hosted by Jain, at Food for Thought.
The recipe is credited to Southern Living, September 2005 and can be found here. I made a few adaptations to it....and, I was in such a hurry to eat it that I forgot the "L"! The lettuce leaves remained in the refrigerator...maybe next time... I always allow my warm potatoes to marinade in oil and vinegar until they are cool so that step has been added. Our potato salad preferences call for a hint of mustard. This dressing had a stronger mustard taste than we like, so I adjusted the proportions.
BLT Potato Salad
adapted from Southern Living
3 pounds red potatoes, scrubbed, cut into bite size pieces
1 cup grape tomatoes, whole if they are small or cut in half if they are large
3 green onions, tops only, sliced
3 hard-boiled eggs, chopped
4-5 slices of bacon, cooked and crumbled
Dressing1 1/3 cup mayonnaise
4 Tbsp pickle relish
2 Tbsp Dijon mustard
2 Tbsp fresh chopped parsley
3/4 tsp kosher salt
Freshly ground pepper, to taste
Boil potatoes in salted water until tender. Drain. Transfer to a large bowl.
Drizzle some oil and red wine vinegar over the potatoes. Allow potatoes to cool.
In a separate bowl, mix together the dressing ingredients. Taste and adjust, as needed.
Add tomatoes, green onion tops and eggs to the potatoes. Pour desired amount of dressing over the potatoes and gently mix until well blended. Add the crumbled bacon just before serving.
Serve on lettuce leaves.
I am very happy to be able to share this recipe with all of you at today's Saturday Blog Showcase. Thank you Mary at Home is Where the Boat is for the inspiration! Saturday Blog Showcase is hosted weekly by Ann of Thibeault's Table and Lori at All That Splatters.
Stop by and take a look!