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A bowl of succulent BLT Potato Salad, with mini potatoes, bacon, arugula, grape tomatoes, and red onion sits on a red checkered cloth with serving utensils to the side.

BLT Potato Salad with Bacon Vinaigrette

Adding the best flavours of a classic bacon lettuce and tomato sandwich to a simple potato salad creates a perfect summer salad. Light, not heavy, since we are using a bacon vinaigrette instead of a mayonnaise based dressing means that this salad travels well, is perfect for picnics, and last for a few days in the fridge
Course Salad
Cuisine North American
Keyword Bacon Vinaigrette, BLT, Potato Salad
Prep Time 40 minutes
Cook Time 15 minutes
Servings 6 cups

Ingredients

  • 6 oz (170 grams) rashers of bacon (approximately 6-7 rashers)
  • 1 1/2 lbs (680 grams) mini or baby potatoes, fingerling potatoes will also work
  • salt and pepper
  • 1 1/2 cups packed chopped little gems lettuce, arugula, frisee, or other fresh greens of your choosing
  • 1 cup halved grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 3/4 cup cubed cheese, optional, cheddar, havariti, parmesan, manchego, or your favourite firmer cheese

Bacon Vinaigrette, make in advance

  • 4 tbsp bacon drippings, if not enough bacon drippings are in the skillet, supplement with olive oil
  • 4 tbsp olive oil
  • 4 tbsp apple cider or white wine vinegar
  • 1 tbsp Dijon mustard, or more to taste
  • 1 tbsp runny honey, or more to taste
  • 3/4 tsp salt, more to taste
  • 3/4 tsp pepper, more to taste
  • 1/4 tsp garlic powder

Instructions

Prepare the Dressing first

  1. Cook off the bacon in a skillet over medium-low to medium heat (the lower the heat, the more evenly the bacon will cook). Once nicely crisp, remove from the skillet to a paper towel lined plate. Drain the bacon drippings into a measuring cup. Set the bacon aside to cool. When cool, break up into bite sized pieces.
  2. Combine the bacon drippings, olive oil, vinegar, mustard, honey, salt and pepper and garlic powder in a small bowl or jar with a lid. Either whisk or place the lid on the jar and shake, till well combined. Taste and re-season as desired.

Salad

  1. Place the baby potatoes into a pot with well salted water. Cover with a lid. Bring to a boil and then reduce to medium, with the lid off. Simmer till just tender enough for a sharp knife to slide into the centre of the potato, about 10-12 minutes (longer if you are using larger potatoes).
  2. Drain well through a sieve or colander. As soon as they are cool enough to handle, slice each potato in half. If using larger potatoes, cut into large bite sized pieces. Place all the potatoes into a large bowl and drizzle with some of the bacon dressing to coat well. Toss gently. Also season with salt and pepper. Set these aside to cool completely.

Assemble

  1. When ready to assemble the salad, add the chopped greens, halved tomatoes and broken bacon. Add in the sliced onion.
  2. Drizzle the dressing over the salad, Let the dressing absorb for a few minutes, then taste. Season with salt and pepper as needed, as well as more dressing if the salad seems a little dry.

Storage

  1. Leftovers can be stored in the fridge for a few days. The dressing may stiffen up, so bring the salad to room temperature and toss to redistribute the now loosened dressing.
  2. See the blog post for more details.

Recipe Notes

Dressing: The Bacon Vinaigrette can be made in advance and stored in the fridge till needed, Just bring to room temperature before using. Placing the jar in a bowl of warm to hot water will help speed this up. Or you can pour the dressing into a small sauce pan set over low, whisk to smooth it out.
An alternative dressing for this salad is my Master Vinaigrette.