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BLT Potato Salad

Spring Asparagus, Egg & Bacon Salad



  • 2 lbs. potatoes, washed (peeled or unpeeled)
  • 8 slices bacon, cooked and cut into small pieces
  • 3/4 cup mayonnaise
  • 1/4 cup fresh scallions, diced
  • 2 tbsp. dill pickle relish
  • 3 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh chives, finely chopped
  • Salt and pepper, to taste



  1. In large pan, boil potatoes about 15 minutes; reduce heat and simmer until tender.
  2. Remove potatoes from pot and allow to cool for 10-15 minutes. Cut cooled potatoes into fourths (or smaller if potatoes are large).
  3. In a bowl, mix mayonnaise, scallions, relish, bacon, chives, salt and pepper until combined.
  4. Fold in potatoes, lettuce and tomatoes.