2 - pounds small red and/or yellow new potatoes, quartered
1/4 - teaspoon salt
6 - slices bacon
1 - clove garlic, minced
1 1/4 - cups mayonnaise or light mayonnaise
1 - tablespoon yellow or Dijon-style mustard
1/2 - teaspoon salt
1/4 - teaspoon black pepper
1 - cup thinly sliced celery
1/2 - cup sliced green onions
1/2 - cup chopped dill pickles or dill pickle relish
6 - hard-cooked eggs, coarsely chopped
1 - cup chopped seeded roma or cherry tomatoes
Boston lettuce leaves or shredded lettuce (optional)
In a large saucepan combine potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or just until potatoes are tender. Drain well; cool slightly.
Meanwhile, in a large skillet cook 6 slices bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon; set aside. Cook garlic in drippings in skillet 30 seconds.
For dressing, in a large bowl stir together the next four ingredients (through pepper). Stir in the celery, green onion, pickles, and cooked garlic. Add the potatoes, chopped eggs, crumbled bacon,* and tomatoes; toss lightly to coat. Cover and chill at least 6 hours or up to 24 hours. Serve salad on lettuce leaves. If desired, top with additional chopped tomatoes (or halved cherry tomatoes).
FROM THE TEST KITCHEN
If desired, set aside 1 to 2 tablespoons crumbled bacon to sprinkle on salad before serving.
NUTRITION FACTS (BLT Potato Salad)
Per serving: 283 kcal , 22 g fat (4 g sat. fat , 102 mg chol. , 431 mg sodium , 15 g carb. , 2 g fiber , 6 g pro.