BLT Potato Salad

Blt Potato Salad Recipe

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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

How to Make BLT Potato Salad


  • 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.

Printable Recipe Card

About BLT Potato Salad

Course/Dish: Salads, Potato Salads