This potato salad is all about the bacon and its’ role in the all-time classic American sandwich, the BLT.
2 1/2 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1/4 cup white vinegar
salt and pepper
8 slices bacon, cut into 1-inch pieces
3/4 cup mayonnaise
7 scallions, sliced thin
2 tbsp. dill pickle relish
1 romaine lettuce heart (6 oz.), cut into 1-inch pieces
12 oz. cherry tomatoes, halved
1/4 cup coarsely chopped fresh chives
Place potatoes in large saucepan and cover with cold water by 1 inch. Add 2 tbsp. vinegar and 2 tbsp. salt and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, 12 to 16 minutes. Drain, move to bowl, and toss with 1 tbsp. vinegar. Allow potatoes to cool for 10 minutes.
Meanwhile, cook bacon in 12-inch nonstick skillet over medium heat until crispy, about 6 minutes. Transfer bacon to paper towel-lined plate; set aside.
Whisk mayonnaise, scallions, relish, remaining 1 tbsp. vinegar, 1/2 tsp. salt, and 1/8 tsp. pepper in large bowl until combined. Fold in potatoes, reserved bacon, lettuce, tomatoes, and chives. Serve.