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Judy Schwartz's BLT Potato Salad

posted by Woman's Day magazine.



Serves: 8
Prep: 18 min
Cook: 26 min
Cost per Serving: 64¢
Make Ahead:
Up to 6 hr



List of Ingredients





8 all-purpose potatoes (about 3 pounds)
6 strips bacon

Dressing:
1/2 cup each mayonnaise and reduced-fat sour cream
1/4 cup water
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper

1 cup chopped celery
1/2 cup sliced red onion
1/4 cup minced sweet gherkins
1 medium head romaine lettuce, cut crosswise in 1/2-inch-wide strips
1 pint cherry tomatoes, halved



Recipe



1. Peel potatoes and cut in 1-inch pieces. Put into a large saucepan with cold water to cover. Bring to a boil over high heat. Reduce heat and simmer 12 minutes or until firm-tender. Drain and let cool slightly.

2. Meanwhile cook bacon in a skillet or microwave until crisp. Cool, then cut in 1/2-inch pieces. (Wrap and refrigerate at this point if making ahead.)

3. Whisk Dressing ingredients in a large bowl until well blended. Add warm potatoes, celery, red onion and sweet gherkins and mix gently. Let cool. (Cover and refrigerate at this point if making ahead.)

4. To serve: Line a serving platter with romaine lettuce. Top with potato salad. Sprinkle with bacon and tomato halves.

Per serving: 289 cal, 7 g pro, 31 g car, 16 g fat, 17 mg chol, 611 mg sod. Exchanges: 1 1/4 starch, 2 vegetable, 3 fat