BLT Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy potato salad tossed with bacon, crisp romaine lettuce, cherry tomatoes, and green onions, dressed in mayo and mustard. A BLT sandwich reimagined as a salad—ideal for picnics and BBQs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2½ lbs yellow baby potatoes (or red potatoes)
- 2 Tbsp salt
- 2 Tbsp rice wine vinegar
- 12 slices thick cut bacon (cooked and cut into 1/2-inch pieces)
- 1 romaine lettuce heart (cut into 1-inch pieces)
- 2 cups grape tomatoes (halved)
- 6 scallions (thinly sliced)
- ¼ cup fresh chives (chopped)
- ¾ cup mayonnaise
- 2 Tbsp olive oil
- 2 Tbsp dijon mustard
- 3 Tbsp white vinegar
- 2 Tbsp sweet pickle relish
- ½ tsp kosher salt (or to taste)
- ½ tsp ground black pepper (or to taste)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 2399mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 989mg
- Calcium
- 63mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2399MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.