Skip to Content

BLT Potato Salad Stacks for #SundaySupper

BLT Potato Salad Stacks | Magnolia Days

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.

BLT Potato Salad Stacks | Magnolia Days

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.

BLT Potato Salad Stacks | Magnolia Days

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.

Idaho Potato Logo

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

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 minutes
Cook Time 20 minutes
Total Time 42 minutes
Author Renee


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:

  1. Combine tomatoes, olive oil, vinegar, shallot, garlic, salt, and pepper in a blender.
  2. Blend until smooth. Strain through a fine mesh sieve into a bowl.

For the stacks:

  1. Heat a grill to medium heat (about 400 degrees).
  2. 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.
  3. Drain potatoes and place on a baking sheet. Brush both sides with olive oil. Sprinkle with salt and pepper.
  4. Grill potato slices until browned on both sides, about 3 minutes per side.
  5. Transfer potatoes to a cooling rack. Drizzle potatoes with vinaigrette.
  6. 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.
  7. Insert a skewer in the center of the stack to hold it together.
  8. Repeat with remaining ingredients (except vinaigrette).
  9. Drizzle finished stacks with vinaigrette. Serve immediately with vinaigrette on the side.

Recipe 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:

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.

Sunday Supper LogoWould 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.

Recipe Rating

Danielle Hatfield

Tuesday 29th of July 2014

I can't wait to try this recipe Renee!


Saturday 2nd of August 2014

Thanks Danielle! You will have to let me know how you like it.

Kelli's Kitchen

Sunday 25th of May 2014

How Unique and wonderful! This would be so incredible as appetizers at a party!


Saturday 31st of May 2014

For sure Kelli. Thanks.

Becca from ItsYummi!

Thursday 22nd of May 2014

I didn't realize that taters could be SO pretty! <3


Saturday 24th of May 2014

Oh you are so sweet Becca. Thanks a bunch.

Brianne @ Cupcakes & Kale Chips

Wednesday 21st of May 2014

I want about ten of these, Renee!


Saturday 24th of May 2014

Wish I could send them to you right now Brianne.

Dorothy at Shockingly Delicious

Tuesday 20th of May 2014

Those are some stunning stacks!


Saturday 24th of May 2014

Thanks Dorothy.