BLT Potato Salad

By Jahel

Ingredients

• 2 pounds small red and/or yellow new potatoes quartered
• ¼ teaspoon salt
• 6 slices bacon
• 1 clove garlic minced
• 1¼ cups 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)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 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.

Step 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.

Step 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).