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 Time22minutes
Cook Time20minutes
Total Time42minutes
AuthorRenee
Ingredients
For the tomato vinaigrette:
2large plum tomatoeschopped
1/4cupolive oil
3tablespoonsred wine vinegar
1 1/2teaspoonchopped shallot
1teaspoongarlic
1/2teaspoonsalt
1/4teaspoonpepper
For the stacks:
6Idaho® red new potatoesmedium size
Olive oil
Salt and pepper
Green leaf lettucetorn into potato-width pieces
2to 3 plum tomaotessliced into 1/4-inch thick rounds
3slicescooked thick-cut baconcut into width of potatoes
4-inchskewers
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 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.
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.