Blt Potato Salad Recipe

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BLT Potato Salad

Jan Green


This is the signature potato salad from my catering company.

★★★★★ 1 vote
50 Min
15 Min


3 1/2 lb
yukon gold potatoes, cut into 3/4 inch chunks
1 pkg
8 oz. cream cheese
1/2 c
sour cream
1/2 c
1 c
1 pkg
1 oz. dry ranch dressing mix
1/2 c
chopped fresh flat leaf parsley
1/4 c
chopped fresh basil
1/2 tsp
onion salt
1/2 tsp
ground white pepper
1 c
finely shredded romano cheese, divided
2 pkg
2.1 oz. fully cooked bacon
1 pt
grape tomatoes, halved
3 c
coarsely chopped romaine lettuce
1 Tbsp
chopped fresh flat leaf parsley


1Cook potatoes in boiling water to cover 10 to 12 minutes or until tender. Drain well, and set aside to cool completely.
2Beat cream cheese and next 3 ingredients until smooth. Add Ranch dressing mix and next 4 ingredients; stir well. Stir in 1/2 cup Romano cheese.
3Heat bacon according to package directions to desired crispness; cool and coarsely chop.
4Combine potatoes, cream cheese mixture, 1 cup bacon, and tomatoes; stir gently to blend.
5Place lettuce on a serving platter. Mound potato salad on top of lettuce; sprinkle with remaining 1/2 cup Romano cheese, remaining 1/2 cup of bacon, and 1 tablespoon parsley.

About this Recipe

Course/Dish: Salads, Potato Salads