BLT Potato Salad
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This BLT Potato Salad is a fresh take on a classic dish. With a light and creamy dressing, fresh arugula, bacon, and cherry tomatoes, this will become your new favorite summer side dish for potlucks, picnics, and parties.
A couple of years ago I shared a recipe for BLT Pasta Salad. It has become such a popular recipe here on Inspired by Charm that I wanted to try my hand at creating a potato salad version. So, I did just that!
Delicious BLT Potato Salad
Typically I’m not a fan of traditional potato salad. It’s just way too heavy for me. As I was creating this recipe, I wanted to make sure that it had the things we’ve come to love about potato salad but without feeling so heavy. To accomplish this, I tweaked the dressing and added fresh arugula to create a flavorful and updated potato salad recipe.
I couldn’t be more pleased with how this turned out. It’s so good in fact that I ate a big scoop of it for lunch. I added it to the top of a bed of arugula and it was delish! Turns out I am a fan of potato salad!
I think it would make the perfect complement to any grilled main course like burgers, steak, kabobs, etc.
More Delicious Side Salad Recipes:
- Tortellini Antipasto Salad
- Ramen Noodle Salad
- Summer Berry Spinach Salad
- Radicchio and Blue Cheese Bread Salad
- Shaved Brussels Sprout Salad
Ingredients:
Here’s a quick rundown of what you’ll need for this recipe.
- small potatoes: Any sort of small potato will work for this recipe. Honey Gold, Ruby Sensation, new, etc. are all great options.
- cherry tomatoes: Grape tomatoes work here too. I like the pack of tomatoes that has different colored tomatoes. It adds something special to this dish.
- thick-cut bacon: I recommend thick-cut bacon for this recipe. Applewood is my personal favorite. I like to cook my bacon using THIS method. The addition of brown sugar to this recipe is really nice.
- baby arugula: Adding a leafy green to this recipe helps to lighten things up. The arugula holds up well and adds pepperiness which works nicely with the other flavors.
- dressing: With my goal of keeping things light, this dressing adds creaminess without the heaviness. I used mayonnaise, sour cream, vinegar, and sugar. (The sugar is optional, but I like the kiss of sweetness.)
- chives: Onion can often be overpowering. The chives add a subtle onion flavor along with a bit of color.
Now that you have your ingredients, let’s put this BLT Potato Salad together!
How to Prepare:
I will walk you through the recipe here. For your convenience, I’ve provided a detailed ingredients list and instructions in the printable recipe card below.
- Cook the potatoes in boiling salted water until tender: about 12-15 minutes.
- Drain the potatoes and rinse with cold water. Allow to cool, then slice in half.
- In a large bowl add the potatoes, cherry tomatoes, bacon, and arugula.
- In a small bowl whisk together the mayonnaise, sour cream, vinegar, and sugar. Add salt and pepper to taste.
- Drizzle the potato mixture with the prepared dressing. Toss gently to coat.
- Sprinkle with chopped chives to garnish.
- Serve immediately or refrigerate until ready to serve.
It’s as easy as that! Your potato salad is ready!
Frequently Asked Questions:
Can I substitute Greek yogurt for sour cream? Yes, you certainly can.
Can I prepare this in advance? A few hours in advance is fine. If you’re wanting to prepare this a day in advance, I would wait to mix in the dressing until you’re ready to serve the potato salad.
Do I need the sugar in the dressing? Nope. I know some folks like to avoid any excess sugar, so you can leave it out. If you still want that touch of sweetness without the added sugar, you could use honey or about half of a pack of Splenda Natural Stevia Sweetener.
Let’s Eat!
I think that should cover everything. If you have additional questions about this BLT Potato Salad, please leave them in the comments below. If you do try this recipe, be sure to stop back and leave a rating and comment.
Enjoy!
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BLT Potato Salad
Ingredients
- 2 lbs small potatoes Honey Gold, Ruby Sensation, new
- 1 ½ cups sliced cherry tomatoes
- 4 slices cooked thick-cut bacon chopped
- 2 cups baby arugula
Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons white balsamic vinegar
- 1 teaspoon sugar
- chopped chives
- salt and pepper to taste
Instructions
- Begin by placing the potatoes in a large pot of water. Add about 1 tablespoon of kosher salt. Bring the water to a boil, then reduce to a simmer and cook until the potatoes are tender: about 12-15 minutes.
- Drain the potatoes and rinse with cold water. Allow to cool, then slice in half.
- In a large bowl add the potatoes, cherry tomatoes, bacon, and arugula. Set aside.
- In a small bowl whisk together the mayonnaise, sour cream, vinegar, and sugar. Add salt and pepper to taste.
- Drizzle the potato mixture with the prepared dressing. Toss gently to coat. Sprinkle with chopped chives to garnish.
- Serve immediately or refrigerate until ready to serve.
Looks yummy. Not a fan of Arugula, and don’t want to omit. What could I use as a substitution?
You want a sturdy green – romaine would work!
xo Michael
Can this be made ahead – like the day before?
If you review the post above there is a note about making this recipe in advance. I hope that helps!
xo Michael
This BLT Potato Salad is Excellent!
Thank you so much! I’m happy to hear you enjoyed it!
xo Michael
Michael, I cannot wait to try this! It looks and sounds delicious and has all of my favorite ingredients. And, I do love a good potato salad.