BLT Potato Salad

By margiekyle

Ingredients

• 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• 1/4 cup white vinegar
• salt and pepper
• 8 slices bacon, cut into 1-inch pieces
• 3/4 cup mayonnaise
• 7 scallions, sliced thin
• 2 Tb dill pickle relish
• 1 romaine letture heart (6 ounces), cut into 1-inch pieces
• 12 ounces cherry tomatoes, halved
• 1/4 cup coarsely chopped fresh chives

Details

Adapted from laurassweetspot.com

Preparation

Step 1

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 a 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, ½ tsp salt, and ⅛ tsp pepper in large bowl until combined. Fold in potatoes, reserved bacon, lettuce, tomatoes, and chives. Serve.