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


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  • 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


  1. Cook potatoes in boiling water to cover 10 to 12 minutes or until tender. Drain well, and set aside to cool completely.
  2. Beat 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.
  3. Heat bacon according to package directions to desired crispness; cool and coarsely chop.
  4. Combine potatoes, cream cheese mixture, 1 cup bacon, and tomatoes; stir gently to blend.
  5. Place 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

Show 4 Comments & Reviews

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