BLT Potato Salad
adapted from Southern Living
Serves 6-8
3 pounds red potatoes, scrubbed, cut into bite size pieces
1 cup grape tomatoes, whole if they are small or cut in half if they are large
3 green onions, tops only, sliced
3 hard-boiled eggs, chopped
4-5 slices of bacon, cooked and crumbled
Lettuce leaves
Dressing
1 1/3 cup mayonnaise
4 Tbsp pickle relish
2 Tbsp Dijon mustard
2 Tbsp fresh chopped parsley
3/4 tsp kosher salt
Freshly ground pepper, to taste
Boil potatoes in salted water until tender. Drain. Transfer to a large bowl.
Drizzle some oil and red wine vinegar over the potatoes. Allow potatoes to cool.
In a separate bowl, mix together the dressing ingredients. Taste and adjust, as needed.
Add tomatoes, green onion tops and eggs to the potatoes. Pour desired amount of dressing over the potatoes and gently mix until well blended. Add the crumbled bacon just before serving.
Serve on lettuce leaves.