BLT potato salad

summer salad Sep 1, 2021

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 384 calories/serving

Ingredients

  • 450g miniature potatoes, largest ones halved
  • 1 tbsp olive oil
  • 400g salad tomatoes, quartered
  • 1 tsp balsamic vinegar
  • 10 rashers streaky bacon
  • 2 red onions, finely sliced,
  • 1½ heads romaine lettuce, roughly chopped

For the dressing,

  • 3 tbsp mayonnaise
  • ½ lemon, juiced
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil

Directions

  1. Place the potatoes in a pot of salted water, bring to a boil, and simmer until soft, about 15 minutes.
  2. Drain the water and set it aside to cool.
  3. Heat the oil in a nonstick frying pan over medium heat while the potatoes are cooking.
  4. Cook for 5 minutes, or until the onions soften.
  5. Cook for another 5 minutes, or until the vinegar has caramelized.
  6. Leave to cool after removing from the pan.
  7. Place the bacon in the pan and cook until crisp, in batches if necessary.
  8. Remove from the pan and cool somewhat before slicing or tearing into large pieces.
  9. To make the dressing, combine all the ingredients and season to taste.
  10. Combine the potatoes, onions, bacon, tomatoes, and lettuce in a large serving dish to make the salad.
  11. To serve, drizzle over the dressing.

Tip: This recipe may easily be prepared ahead of time, making it ideal for lunchboxes. Prepare the potatoes and bacon, as well as the salad dressing. Cover and chill until ready to serve, then construct the salad. To serve, bring to room temperature.

Tags

Master Chef

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