Wednesday, July 28, 2010

BLT Potato Salad


I, in my infinite wisdom, decided to make this on one of our "hotter than hell" weekends.  So this genius had the oven going most of the day (I also made some delectable granola).

4 medium, gorgeous, yukon gold potatoes
Mixed greens
1 package (nitrate free) bacon
canola or olive oil mayonnaise
1 pint grape tomatoes
onion powder
sea salt
mustard powder
red wine vinegar

Cut the potatoes into bite size pieces, put in pot and cover with cold, salted water.  Let sit while cooking the bacon.

I cooked the bacon on a rack in the oven so it could get nice and crisp!  I also ate roughly half of the precious stash before it made it to the salad. Try to hold yourself back :)

Bring the potatoes to a boil and then reduce heat. SImmer about 10 minutes.  Drain and cool them down with ice water.

Slice tomatoes in half and add to potatoes.

The dressing:

Whisk about two tablespoons of mayo with a dash o vinegar, oil, mustard, onion, and salt.  Add one minced garlic clove and mix into potato/tomato mixture.  The mayo really gives this salad the BLT flavor.

Add greens and crumbled bacon. Serve immediately.

*If you want to eat it over a few days…keep greens and bacon separate and add before serving*

1 comment:

Cindy said...

Perfect for our upcoming block party! Thanks! Miss U!