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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.
Prep Time 22 minutes
Cook Time 20 minutes
Total Time 42 minutes
Ingredients
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
Instructions
For the tomato vinaigrette:
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Combine tomatoes, olive oil, vinegar, shallot, garlic, salt, and pepper in a blender.
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Blend until smooth. Strain through a fine mesh sieve into a bowl.
For the stacks:
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Heat a grill to medium heat (about 400 degrees).
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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.
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Drain potatoes and place on a baking sheet. Brush both sides with olive oil. Sprinkle with salt and pepper.
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Grill potato slices until browned on both sides, about 3 minutes per side.
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Transfer potatoes to a cooling rack. Drizzle potatoes with vinaigrette.
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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.
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Insert a skewer in the center of the stack to hold it together.
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Repeat with remaining ingredients (except vinaigrette).
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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.