BLT Potato Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

BLT Potato Salad is the best potluck side dish! Crispy bacon, potatoes and veggies tossed with a creamy mayonnaise dressing. Try it today!

One of the best combos for lunch is a fresh, crispy BLT Sandwich with a side of Potato Salad! This new BLT Potato Salad is a Sandwich and Salad combo all in one that is perfect for potlucks or your next summer BBQ party. The best of both worlds, you get fresh crisp tomatoes, bacon, and romaine lettuce with tender red potatoes in lots of creamy mayonnaise. If you are a pasta salad lover, be sure to try my BLT Pasta Salad too!

Sabrina’s BLT Potato Salad Recipe

This cold salad side dish is so quick and easy to make, the hardest prep might be halving the cherry tomatoes and shredding lettuce leaves. Since my BLT Potato Salad uses thin-skinned red potatoes you don’t even need to do any peeling. Just wash the potatoes well and give them a chop. Easy peasy!

If you’ve ever made homemade mayonnaise you know how creamy and delicious it can be. But it can also be a bit of a pain! For an easy mayonnaise hack using an immersion blender, check out the easiest homemade mayonnaise recipe I included at the bottom of this post.

Portioned ingredients for BLT Potato Salad


  • 2 pounds Red Potatoes: I’m using red potatoes because of how amazing they taste and feel when cooked. You could use any other potatoes if that’s what you have available.
  • 6 slices Bacon: The crispy, smoky flavor of the bacon is the perfect thing to bring it over the top in amazing flavor. Thick-cut bacon or thin-cut bacon can be used.
  • 2 cups Cherry Tomatoes: The best tomatoes to use are cherry tomatoes or grape tomatoes since they are bite-sized and firm. If you use Roma or Hothouse tomatoes, pick some that are just ripe and still firm so they don’t turn to mush in this potato salad recipe.
  • 2 Scallions: These long-necked onions add the perfect tangy flavor that holds the creaminess in perfect balance.
  • 1 cup Mayonnaise: See the recipe below for how to make your own homemade mayo. Feel free to use premade mayo as well.
  • 1 tablespoon Dijon Mustard: This is a mildly spicy mustard that adds incredible depth and subtle earthiness to the potato salad.
  • 2 tablespoons Apple Cider Vinegar: Vinegar is the secret ingredient that brings it all together. You’ll want to use the apple cider kind for the best flavor, however, you can substitute any light vinegar like white vinegar or white wine vinegar for the apple cider vinegar.
  • ½ teaspoon Kosher Salt: Don’t add too much salt, but feel free to substitute with sea salt or pink salt.
  • ¼ teaspoon Coarse Ground Black Pepper: Fresh crushed black pepper holds the best taste, but any kind you have will do.
  • 3 cups Romaine Lettuce: The crisp crunchiness of the fresh lettuce builds up the salad and adds a pleasant color to the dish.

How to Make BLT Potato Salad

Time needed: 25 minutes.

  1. Cook Potatoes and Bacon

    Start by boiling the red potatoes until they’re ready, about 10 minutes. Rinse the cooked potatoes with cold water. Then fry the bacon until crispy. Chop the cooked bacon into large pieces.chopped red potatoes in pot

  2. Combine Ingredients

    In a large mixing bowl, mix together the potatoes, chopped bacon, halved cherry tomatoes, and scallions.chopped ingredients in bowl.

  3. Prepare Dressing

    Whisk the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper together until combined.bowl of dressing

  4. Toss with Dressing

    Pour the dressing into the mixing bowl and gently mix until everything is evenly coated.mixing the dressing into the chopped ingredients

  5. Chill and Serve

    Cover the bowl with an air-tight covering and refrigerate the potato salad until it’s chilled. Just before serving, add the lettuce and toss again. Serve and enjoy!plate with sliced chicken breast and BLT Potato Salad

Can I make BLT Potato Salad Ahead?

This BLT Potato Salad recipe can be prepared up to 4 days ahead of time. To make ahead, combine all ingredients except the romaine lettuce and refrigerate in an airtight container. Add the shredded lettuce leaves right before serving so they are extra crispy and crunchy.

Nutritional Facts

Nutrition Facts
BLT Potato Salad
Amount Per Serving
Calories 395 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 14g
Monounsaturated Fat 9g
Cholesterol 30mg10%
Sodium 549mg24%
Potassium 714mg20%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 1785IU36%
Vitamin C 20mg24%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking Tips and Tricks

  • Prevent Overcooking Potatoes: To avoid overcooked potatoes that get mushy, check for doneness around the 8-minute mark. You’ll want them to be soft but still retain their shape.
  • Customize Your Dressing: Don’t be afraid to adjust the dressing to your own preferences. You can do things like add a bit more mustard for extra tanginess or a teaspoon of honey for sweetness. Have fun with it, taste as you go, and adjust along the way.
  • Mix Up the Greens: While romaine lettuce is classic, you can try other greens like spinach, or arugula, or a mixture for a different flavor and texture.

Easy Homemade Mayonnaise

  • Ingredients: 1 room temperature egg, ½ tablespoon lemon juice, 1 teaspoon white vinegar, ¼ teaspoon Dijon mustard, ½ teaspoon salt, 1 cup light olive oil
  • Instructions: Place all ingredients in an immersion blender jar (or jar almost the same width as the stick blender). Insert blender all the way to the bottom and turn on for 10-15 seconds. Once the mayonnaise begins to thicken, slowly move the blender up and down to fully combine. Scrape the sides and give a final stir. Store for 4 days in the fridge.

How to Store

  • Store: Mayo-based salads like BLT Potato Salad should be at room temperature for no more than 2 hours. Refrigerate your BLT Potato Salad for up to 4 days in an airtight container.
  • Freeze: Potato salad is not a dish that can be frozen. The mayonnaise dressing will not come back together when thawed.

More Serving Ideas

Main Dishes: This yummy salad is a great side dish to serve alongside summertime favorites like the classic Cheddar Bacon Ranch Cheeseburgers or juicy Surf and Turf (NY Steak and Shrimp). Air Fryer Chicken Breast is always a winner too.

Drinks: Try a fun and refreshing drink, like healthy Cucumber Water. If you’re looking to make it a party, try a refreshing and adult beverage, like homemade Sangria. The vibrant berry and juice flavors pair well with the creamy saltiness of the BLT Potato Salad.

Dessert: Finish off your meal with the sweet delicacies of the perfect summer Lemonade Cookies or the healthy and fruity Rainbow Sherbet.

Frequent Questions

Can I use a different type of potato?

Yes, you can, although the texture and flavor will have some variety. Yukon Gold potatoes have a nice and creamy texture you might like.

Will the potatoes brown?

Once the potatoes are cooked, they shouldn’t brown unless kept out for hours. Just be sure to keep them stored in the fridge in an airtight container.

Recipe Card

BLT Potato Salad

BLT Potato Salad is the best potluck side dish! Crispy bacon, potatoes and veggies tossed with a creamy mayonnaise dressing. Try it today!
Yield 8
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 2 pounds red potatoes , cut into 2” cubes
  • 6 slices bacon
  • 2 cups cherry tomatoes , halved
  • 2 scallions , thinly sliced
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 3 cups romaine lettuce , shredded


  • Add your potatoes to a large pot covered with water and bring it to a boil, cooking for 10-12 minutes until the potatoes are fork tender.
  • Drain the potatoes and let them cool while you cook your bacon.
  • Cook and chop your bacon into large chunks.
  • Add bacon, potatoes, tomato and scallions to a large mixing bowl.
  • Whisk together the mayonnaise, mustard, apple cider vinegar, salt and pepper and toss it gently with the ingredients and refrigerate before serving.
  • Add lettuce and toss again just before serving.


  • Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update! 
  • Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.      
  • Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking. 


Calories: 395kcal | Carbohydrates: 21g | Protein: 7g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 549mg | Potassium: 714mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1785IU | Vitamin C: 20mg | Calcium: 29mg | Iron: 2mg

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  • Potatoes: The flavors in the mayo dressing are simple and go with any potato. You can use sweet potatoes, Yukon gold potatoes, or Russet potatoes.
  • Pasta: You can make this a BLT Pasta Salad by substituting your favorite cooked pasta noodles for the red potatoes. You can try various kinds of pasta like macaroni, penne, or bow tie-shaped farfalle.
  • Honey Mustard: Give your BLT Potato Salad even more flavor by upgrading the mayonnaise with this mayo-based Honey Mustard Dressing. It’s a fun homemade flavor you’re sure to love!
  • Veggies: Add veggies like sun-dried tomatoes, green onions, bell peppers, dill pickle relish, or red onions to this BLT Potato Salad recipe.

More Twists on Potato Salad!

BLT Potato Salad pin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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