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Bacon Lettuce and Tomato Potato Salad

Bacon Lettuce and Tomato Potato Salad Recipe

  • 3 pounds Yukon Gold potatoes, peeled and cut into bite-sized pieces (about 1 to 1/2 inches)
  • 1/4 cup white wine vinegar
  • 12 slices bacon, cut into one inch pieces, cooked and drained
  • 3/4 cup mayonnaise
  • 6 scallions, sliced into thin circles
  • 2 tablespoons dill pickle relish
  • 1 head of romaine lettuce, outside leaves and tops removed and saved for another use (you want the firm inside leaves only), torn into bite-sized pieces
  • 12 ounces cherry tomatoes, halved
  • 1/4 cup chopped fresh chives
  • Salt and pepper to taste
  • Directions1. Cover potatoes with cold water in a large pot. Add 2 tablespoons vinegar and bring to a boil. Reduce heat and simmer until tender but not mushy, 12-15 minutes. Drain, place in large mixing bowl and toss with 1 tablespoon vinegar. Cool for 10 minutes.
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