BLT Potato Salad Stacks - (Free Recipe Below)


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BLT Potato Salad Stacks

42 minutes

Makes about 6 stacks


BLT Potato Salad Stacks

For the tomato vinaigrette:
    • 2 large plum tomatoes, chopped
    • 1/4 cup olive oil
    • 3 tablespoons red wine vinegar
    • 1 1/2 teaspoon chopped shallot
    • 1 teaspoon garlic
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
For the stacks:
  • 6 Idaho® red new potatoes (medium size)
  • Olive oil
  • Salt and pepper
  • Green leaf lettuce, torn into potato-width pieces
  • 2 to 3 plum tomaotes, sliced into 1/4-inch thick rounds
  • 3 slices cooked thick-cut bacon, cut into width of potatoes
  • 4-inch skewers
For the tomato vinaigrette:

Combine tomatoes, olive oil, vinegar, shallot, garlic, salt, and pepper in a blender.

Blend until smooth. Strain through a fine mesh sieve into a bowl.

For the stacks:

Heat a grill to medium heat (about 400 degrees).

Slice potatoes into 1/3-inch rounds. Cook potato slices in salted water until just tender, about 5 to 8 minutes. Do not over-cook or they will fall apart.

Drain potatoes and place on a baking sheet. Brush both sides with olive oil. Sprinkle with salt and pepper.

Grill potato slices until browned on both sides, about 3 minutes per side.

Transfer potatoes to a cooling rack. Drizzle potatoes with vinaigrette.

Build the stack starting with a potato slice, then 2 pieces of lettuce, potato slice, tomato slice, potato slice, 2 pieces of bacon, and potato slice on top.

Insert a skewer in the center of the stack to hold it together.

Repeat with remaining ingredients (except vinaigrette).

Drizzle finished stacks with vinaigrette. Serve immediately with vinaigrette on the side.

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