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BLT Potato Salad

BLT Potato Salad

Southern Living SEPTEMBER 2005

  • Yield: Makes 8 to 10 servings
  • Cook time:15 Minutes
  • Prep time:20 Minutes
  • Chill:3 Hours


  • 3 large baking potatoes (about 3 1/2 pounds), peeled and chopped
  • 1 cup mayonnaise
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 1 cup grape tomatoes, halved
  • 3 green onions, sliced
  • 2 hard-cooked eggs, chopped
  • 4 bacon slices, cooked and crumbled
  • Lettuce leaves


Bring potatoes and salted water to cover to a boil in a Dutch oven. Boil 5 minutes or until tender. Drain and cool.

Stir together mayonnaise and next 5 ingredients in a large bowl; add cooked potatoes, tomatoes, green onions, and eggs, tossing gently until well blended. Cover and chill at least 3 hours. Stir in bacon just before serving. Serve on lettuce leaves.


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BLT Potato Salad recipe