BLT Roasted Potato Salad

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  10 minutes Cook Time:  20 minutes

BLT Roasted Potato Salad

Made with turkey bacon, this delicious twist on a BLT sandwich makes for a great potato salad.


For the Dressing

2 ounces turkey bacon, Aaron’s Gourmet brand preferred

2 tablespoons olive oil

2 tablespoons cider vinegar

½ teaspoon lime zest

For the Salad

1½ pounds fingerling potatoes, cut in 1-inch pieces

2 cups baby spinach, packed

1¾ cup cherry tomatoes, halved

2 tablespoon olive oil


  • To Make the Dressing:
  1. Heat a large skillet over medium heat. Arrange the bacon in one layer and cook until crisp, turning as necessary, about 6 minutes.
  2. Transfer the bacon to a plate lined with a paper towel to drain. When cool enough to handle, cut in ½-inch pieces. Reserve the bacon fat.
  3. Whisk 2 tablespoons of the reserved bacon fat, the oil, vinegar, and lime zest  in a medium bowl. Add the chopped bacon.
  • To Make the Salad:
  1. Preheat the oven to 400°F. Roast the potatoes until tender, about 15 minutes.
  2. Toss the spinach, tomatoes and olive oil in a large bowl. Add the warm potatoes. Add dressing to taste. Toss and serve.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.