BLT Potato Salad Stacks for #SundaySupper

ByRenee May 18, 2014October 8, 2020 October 8, 2020

60 Comments

617 Shares

There are always possibilities. Some seem endless with variations and the way the path twists and turns while finding the right one. Taking a familiar option is an easy choice. It is what I initially thought to do for a recent challenge. However, a vision crept into my head as I was on the edge of falling asleep one night. The next day a new possibility was explored. The result is a twist on the traditional. I took apart the pieces and stacked them up. Thus BLT Potato Salad Stacks became my answer to the challenge.

What was the challenge? The kind folks at the Idaho Potato Commission asked Sunday Supper contributors to share potato salad possibilities. It was such an exciting food adventure to take with all the different types of Idaho® potatoes, dressings, ingredients, cuisines, and styles. One key ingredient (besides potatoes) I wanted to use is bacon. Then after making BLT's for dinner is when the vision was ignited.

Making BLT Potato Salad Stacks is easy. It does take some time and effort though. The tomato vinaigrette is simply done in the blender. The key is cooking the potatoes just enough before grilling. Keep a watch on them and make sure you do not over-cook or else they will fall apart. Use tongs to handle them carefully when grilling. Take them off the grill when they have browned nicely on both sides. They do not have to be crispy-hard like potato chips.

The fun comes with building the stacks. Piling up the goodness of potato, bacon, lettuce, tomato and dressing means a big tasty bite is happening soon. Or a couple of tasty bites because eating a whole stack in one bite is a challenge in itself. Oh, and while we are on the subject of tasty bites, take a look at my family's German Potato Salad recipe and scroll down to see more by Sunday Supper contributors.

Speaking of challenges, we have another one to share. It is to re-invent breakfast potatoes for a contest sponsored by the Idaho Potato Commission for the Food and Wine Conference. There are big prizes including $500 gift card, ticket to the conference, and lots more. You can find all the details here: Idaho® Potato Recipe Contest.

More on Idaho Potato Commission: You can follow them on Facebook, Pinterest, Twitter, Instagram, and their website.

Print Pin

BLT Potato Salad Stacks

A recipe for BLT Potato Salad Stacks. This is an appetizer made with grilled new potatoes, bacon, lettuce, tomato and a homemade tomato vinaigrette.

Course Appetizer

Cuisine American

Prep Time 22

Cook Time 20

Total Time 42

Author Renee

Ingredients

For the tomato vinaigrette:

2 large plum tomatoes chopped
¼ cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoon chopped shallot
1 teaspoon garlic
½ teaspoon salt
¼ 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 ¼-inch thick rounds
3 slices cooked thick-cut bacon cut into width of potatoes
4- inch skewers

Instructions

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 ⅓-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.

Notes

A recipe for BLT Potato Salad Stacks. This is an appetizer made with grilled new potatoes, bacon, lettuce, tomato and a homemade tomato vinaigrette.

Are you ready for potato salad possibilities? Check out these recipes by Sunday Supper contributors featuring Idaho® potatoes:

Asian-Style Potato Salad by NinjaBaking.com
BLT Potato Salad Stacks by Magnolia Days
Chipotle Bacon Potato Salad by Peanut Butter and Peppers
Ciao Bella Potato Salad by The Weekend Gourmet
Creamy Pesto Idaho® Fingerling Potato Salad by In The Kitchen With KP
Deconstructed Potato Salad with Smoky Fingerlings by Shockingly Delicious
Italian Potato Salad by Chocolate Moosey
Leichter Kartoffelsalat (German Summer Potato Salad) by The Foodie Army Wife
Lentil and Fingerling Potato Salad w/ Warm Bacon Dressing by girlichef
Nona's Potato Salad by Webicurean
Parsley Pesto Potato Salad by Alida's Kitchen
Peruvian-Style Potato Salad by Foxes Love Lemons
Potato Cucumber Salad {Kartoffel-Gurken Salat} by The Not So Cheesy Kitchen
Roasted Balsamic Rosemary Potato Salad by Melanie Makes
Roasted Fingerling and Asparagus Potato Salad by The Girl In The Little Red Kitchen
Roasted Potato Salad with Parsley and Arugula by Hip Foodie Mom
Salmon Asparagus Potato Salad by Family Foodie
Southern Style Potato Salad by Hezzi-D's Books and Cooks
Tzatziki Potato Salad by Kudos Kitchen By Renee
Zesty Potato Salad with Bacon and Green Onions by Ruffles & Truffles

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement

Disclosure: This post is sponsored by the Idaho Potato Commission. All opinions are my own.