Blt Grilled Potato Salad

Made with turkey bacon, this delicious twist on a BLT sandwich makes for a great potato salad.


Blt Grilled Potato Salad

For the Dressing

  • 2 ounces turkey bacon, Aaron’s Gourmet brand preferred
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • ½ teaspoon lime zest

For the Salad

  • 1½ pounds fingerling potatoes, cut in 1-inch pieces
  • 2 cups baby spinach, packed
  • 1¾ cup cherry tomatoes, halved
  • 2 tablespoon olive oil


To Make the Dressing:

  1. Heat a large skillet over medium heat. Arrange the bacon in one layer and cook until crisp, turning as necessary, about 6 minutes.
  2. Transfer the bacon to a plate lined with a paper towel to drain. When cool enough to handle, cut in ½-inch pieces. Reserve the bacon fat.
  3. Whisk 2 tablespoons of the reserved bacon fat, the oil, vinegar, and lime zest in a medium bowl. Add the chopped bacon.

To Make the Salad:

  1. Preheat the oven to 400°F. Roast the potatoes until tender, about 15 minutes.
  2. Toss the spinach, tomatoes and olive oil in a large bowl. Add the warm potatoes. Add dressing to taste. Toss and serve.

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