BLT Potato Salad

By mz0926

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 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.

Ingredients

• Serves 6 to 8
• Add the bacon, lettuce, tomatoes, and chives just before serving.
• Ingredients2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• 1/4 white wine vinegar
• Salt and pepper
• 8 slices bacon, cut into 1-inch pieces
• 3/4 cup mayonnaise
• 7 scallions, sliced thin
• 2 tablespoons dill pickle relish
• 1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
• 12 ounces cherry tomatoes, halved
• 1/4 cup coarsely chopped fresh chives

Preparation

Step 1

Instructions 1. Place potatoes in large saucepan and cover with cold water by 1 inch. Add 2 tablespoons vinegar and 2 tablespoons salt and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, 12 to 16 minutes. Drain, move to bowl, and toss with 1 tablespoon vinegar. Allow potatoes to cool for 10 minutes.
2. Meanwhile, cook bacon in 12-inch nonstick skillet over medium heat until crispy, about 6 minutes. Transfer bacon to paper towel-lined plate; set aside.
3. Whisk mayonnaise, scallions, relish, remaining 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper in large bowl until combined. Fold in potatoes, reserved bacon, lettuce, tomatoes, and chives. Serve.