Loaded BLT Salad with Crispy Smashed Potatoes and Creamy Lemon-Dill Dressing

Think of your favorite BLT sandwich, but amped up into a hearty, satisfying salad that’s perfect for dinner. This recipe combines crisp baby lettuce, juicy tomatoes and smoky bacon with a secret weapon: multicolor baby potatoes that are steamed, smashed and roasted until golden and crunchy. The result is a salad that’s anything but ordinary.

The magic is in the creamy lemon-dill dressing, made with sour cream, mayonnaise and a smoky garlic herb sauce. It’s tangy, herbaceous and ties all the components together beautifully. Whether you’re looking for a new weeknight dinner or a showstopper side, this loaded BLT salad delivers on every level.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky Garlic Herb SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

12 ounce Microwavable Multicolor Baby PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F (230°C) with a rack in the top position. Place the sealed bag of baby potatoes in the microwave, front side down and microwave for 5-7 minutes until tender. Let the bag cool for 2 minutes before opening. (Alternatively, transfer the potatoes to a microwave-safe bowl, cover tightly with plastic wrap and microwave for 5 minutes.)
2. While the potatoes cook, wash and dry the produce. Zest the lemon and cut it into quarters. Pick the dill fronds from the stems and roughly chop them. Trim the root end from the lettuce and chop the leaves into bite-sized pieces. Halve the tomato lengthwise, then slice crosswise into ¼-inch half-moons.
3. Carefully open the potato bag (watch out for steam!). Drizzle the potatoes with a little oil and toss to coat. Transfer them to an oiled baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato to about ½ inch thick. Drizzle with more oil and season generously with salt, pepper and as much lemon zest as you like. Roast on the top rack until browned and crisp, 15-20 minutes. For extra crispiness, flip the potatoes during the last 5 minutes of roasting.
4. While the potatoes roast, heat a medium dry pan over medium-high heat. Add the bacon and cook, turning occasionally and adjusting the heat if it browns too quickly, until crispy, 6-10 minutes. Transfer the bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop it.
5. In a small bowl, whisk together the smoky garlic herb sauce, mayonnaise, sour cream, juice from half the lemon (use the whole lemon if making 4 servings) and as much chopped dill as you like. Season with a pinch of salt and pepper if desired.
6. Let the roasted potatoes cool slightly for 1-2 minutes. In a large bowl, toss the lettuce, tomato and smashed potatoes with as much dressing as you like. Taste and adjust seasoning with salt and pepper. Divide the salad among bowls and top with the chopped bacon. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular potatoes instead of baby potatoes?

Yes, you can use small Yukon Gold or red potatoes. Just cut them into uniform pieces before microwaving or boiling.

Can I make this salad ahead of time?

The dressing and bacon can be prepared in advance, but for best texture, assemble the salad just before serving to keep the potatoes crispy.

What can I substitute for smoky garlic herb sauce?

You can mix 1 part smoked paprika with 2 parts garlic aioli or use a store-bought smoky chipotle sauce.