Easy BLT Potato Salad Recipe

Name: Easy BLT Potato Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2.5 pounds red potatoes (quartered); 8 slices bacon (cooked and crumbled); 1 cup cherry tomatoes (halved); 1 cup mayonnaise; 2 tablespoons white vinegar; 1 teaspoon sugar; 0.5 teaspoon salt (or to taste); 0.25 teaspoon black pepper (freshly cracked); 1 cup romaine lettuce (chopped); 2 tablespoons green onions (sliced)

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Home » Easy BLT Potato Salad Recipe

ByMaria August 15, 2025August 15, 2025

Easy BLT Potato Salad Recipe! This isn’t your grandma’s potato salad – unless your grandma was secretly a culinary genius hiding a love for bacon and ranch. Seriously though, imagine everything you love about a BLT sandwich, but transformed into a creamy, dreamy, potluck-perfect potato salad. You need this in your life. Trust me.
Easy BLT Potato Salad Recipe

My family? They are obsessed with this stuff. The first time I made it, I thought I’d be eating leftovers for days. Nope. Vanished in about 20 minutes. My husband, Mark, even took some for breakfast the next day. (Don’t judge, we’ve all been there, right?) My little girl, Lily, who usually turns her nose up at anything green, gobbled down three helpings. She calls it “Bacon Potato Yummy.” And honestly, what better endorsement is there than that? I swear, it’s become a required dish for every BBQ and get-together. One time I tried to skip it because I was short on time, and I almost faced a mutiny. Lesson learned!

Why You’ll Love This Easy BLT Potato Salad Recipe

It’s basically a BLT sandwich, but in salad form. Need I say more?
SO easy to make. Even if you burn water, you can nail this. (Okay, maybe not burn water, but you get my point.)
Bacon. Enough said. Seriously, bacon makes everything better.
Creamy, dreamy, and oh-so-satisfying. Perfect for potlucks, BBQs, or just a random Tuesday.
It’s a guaranteed crowd-pleaser. Watch it disappear faster than you can say “seconds.”

How to Make It

Okay, so first things first, you gotta get those potatoes cooked. I usually just boil ’em until they’re fork-tender – you know, when a fork slides in easy-peasy. Don’t overcook them, or you’ll end up with mashed potato salad (unless that’s your thing, then go for it!). While those are cooking, get your bacon crispy. I prefer cooking my bacon in the oven because it’s less messy, but feel free to fry it up in a pan if that’s your jam.

Once the potatoes are cool enough to handle, chop them up into bite-sized pieces. Then, throw them in a big bowl with your crumbled bacon (the more, the better, in my opinion), some chopped tomatoes, and some shredded lettuce.

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Now, for the dressing. It’s basically a mixture of mayonnaise, ranch dressing, and a little bit of Dijon mustard for a bit of tang. Whisk it all together until it’s nice and smooth, and then pour it over the potato mixture. Give everything a good stir, making sure all the potatoes are coated in that creamy goodness. Season with salt and pepper to taste. And voila! You’ve got yourself a killer BLT potato salad. Chill it in the fridge for at least 30 minutes before serving. This lets the flavors meld together. Although, I’ll admit, I’ve been known to sneak a bite or two (or three) before it’s fully chilled. No judgment here!

Ingredient Notes

Potatoes: I like Yukon Gold because they’re creamy and hold their shape well, but honestly, any potato will do. Even those sad-looking ones in the back of your pantry. Just peel ’em first.
Bacon: Okay, let’s be real, use GOOD bacon. Like, the thick-cut, applewood-smoked kind. Life’s too short for wimpy bacon. I always sneak a piece, so get extra!
Mayonnaise: Don’t skimp on the full-fat stuff here. It makes the dressing extra creamy. I’ve tried using light mayo before, and it just wasn’t the same. Lesson learned.
Ranch Dressing: Gotta have ranch! It’s what makes it that real BLT feel!
Tomatoes: Any kind will work, but I prefer Roma tomatoes because they’re firm and hold their shape well. Plus, they’re usually pretty affordable.
Lettuce: I usually use iceberg lettuce because it’s crisp and refreshing, but romaine or butter lettuce would also work.

Recipe Steps:

Boil potatoes until fork-tender, then cool and chop into bite-sized pieces.
Cook bacon until crispy, then crumble.
Combine potatoes, bacon, tomatoes, and lettuce in a large bowl.
Whisk together mayonnaise, ranch dressing, and Dijon mustard.
Pour dressing over potato mixture and stir to coat.
Season with salt and pepper to taste.
Chill in the fridge for at least 30 minutes before serving.

What to Serve It With

This potato salad is seriously versatile. It’s amazing on its own, but it also pairs perfectly with grilled chicken, burgers, hot dogs, or even just a simple sandwich. I even had it with leftover ribs once, and it was surprisingly amazing! If you’re feeling fancy, you can even top it with a sprinkle of fresh chives or a dollop of sour cream.

Tips & Mistakes

Don’t overcook the potatoes! Mushy potato salad is not fun.
Make sure to chill the potato salad for at least 30 minutes before serving. This allows the flavors to meld together and makes it even more delicious.
Don’t be afraid to experiment with different ingredients. Add some chopped celery or red onion for extra crunch, or use a different type of cheese instead of cheddar.
I once tried to use Miracle Whip instead of mayonnaise. Don’t do it. Just…don’t.

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Be warned: the lettuce might get a little wilted, but it will still taste amazing. I’ve totally eaten this cold straight from the fridge for breakfast. (Again, no judgment!) It’s surprisingly good! Just give it a good stir before serving, and you’re good to go.

Variations and Substitutions

Vegetarian: Skip the bacon and add some smoked paprika for a smoky flavor. It’s not quite the same, but it’s still pretty darn good.
Spicy: Add a pinch of cayenne pepper or some chopped jalapenos to the dressing for a bit of heat.
Cheesy: Use a different type of cheese instead of cheddar. I’ve tried it with pepper jack, and it was amazing!
No Ranch: Okay, if you really hate ranch (who are you?), you can use a mixture of sour cream and buttermilk instead. But seriously, try it with ranch first!
Bacon bits instead of bacon: Listen, I judge you a little, but sometimes you gotta do what you gotta do. Just make sure they’re the good kind, not the sad, flavorless ones.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. I mean, it’s potato salad! Just double-check your ranch dressing and mayo to make sure they’re gluten-free. Some brands sneak gluten in there for some reason.

Can I make this ahead of time?

Absolutely! In fact, I think it tastes even better the next day after the flavors have had a chance to meld. Just be aware that the lettuce might get a little wilted, so you might want to add that right before serving.

Can I use a different kind of dressing?

Sure! But it won’t be BLT potato salad anymore, will it? If you’re feeling adventurous, try a creamy dill dressing or even a vinaigrette. Just don’t blame me if it doesn’t taste as amazing as the original.

My potatoes are mushy! What did I do wrong?

You probably overcooked them. Next time, check them more frequently with a fork. They should be tender, but not falling apart. Also, don’t add them to the dressing while they’re still super hot, that can make them mushy too.

I don’t like mayonnaise. What can I use instead?

Okay, that’s a tough one. You could try Greek yogurt or sour cream, but it will definitely change the flavor and texture. Maybe try a blend of both? Experiment and see what you like!

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