BLT POTATO SALAD
A twist on the classic BLT sandwich with this flavourful potato salad. Tender baby potatoes are combined with crispy bacon, caramelized onions, juicy cherry tomatoes, and crisp lettuce, all tossed in a creamy dressing with hints of tangy Dijon mustard and zesty red wine vinegar.
PREP 10m
COOK 20m
TOTAL 30m
SERVES 6-8
Ingredients:
500g Baby or New Potatoes
1 Onion, finely sliced
150g Streaky Bacon (unsmoked)
2 Little Gem Lettuces, shredded, thoroughly washed, and dried
330g Cherry Tomatoes
Dressing:
4 tbsp Mayonnaise
1/2 tsp Red Wine Vinegar
1/2 tsp Dijon Mustard
1/2 tbsp Black Pepper
Instructions:
Dice the new potatoes into similar sizes for even cooking and boil them in salted water until fork-tender.
Meanwhile, finely slice the onion and caramelize it in oil. Once golden, add the chopped bacon to caramelize. Once caramelized, drain the fat and set aside.
Drain the potatoes and dice up the cherry tomatoes. Set aside.
In a large bowl, make the dressing by combining mayonnaise, red wine vinegar, Dijon mustard, and black pepper. Mix well.
Toss the tomatoes and potatoes in the dressing until coated.
Add the caramelized onion and bacon to the bowl and mix thoroughly.
Shred the Little Gem lettuces, wash, dry thoroughly, and leave in a bowl in the fridge.
Just before serving, toss the shredded lettuce through the potato mixture.
Serve and enjoy!