No Image
prep time
50 Min
cook time
15 Min
method
---
yield
12 serving(s)
Ingredients
- 3 1/2 pounds yukon gold potatoes, cut into 3/4 inch chunks
- 1 package 8 oz. cream cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup mayonnaise
- 1 package 1 oz. dry ranch dressing mix
- 1/2 cup chopped fresh flat leaf parsley
- 1/4 cup chopped fresh basil
- 1/2 teaspoon onion salt
- 1/2 teaspoon ground white pepper
- 1 cup finely shredded romano cheese, divided
- 2 packages 2.1 oz. fully cooked bacon
- 1 pint grape tomatoes, halved
- 3 cups coarsely chopped romaine lettuce
- 1 tablespoon chopped fresh flat leaf parsley
How To Make blt potato salad
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Step 1Cook potatoes in boiling water to cover 10 to 12 minutes or until tender. Drain well, and set aside to cool completely.
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Step 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.
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Step 3Heat bacon according to package directions to desired crispness; cool and coarsely chop.
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Step 4Combine potatoes, cream cheese mixture, 1 cup bacon, and tomatoes; stir gently to blend.
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Step 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.
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Category:
Salads
Category:
Potato Salads
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