Recipe courtesy of Michele Urvater

Potato Bacon Salad with Romaine Lettuce

  • Level: Easy
  • Total: 40 min
  • Prep: 40 min
  • Yield: 2 servings
Save Recipe


2 pounds russet or Yukon Gold potatoes

8 ounces thick sliced bacon cut into 1/2 inch pieces

1 clove garlic, finely minced

1/4 cup chicken broth

3 tablespoons cider vinegar

2 tablespoons each chopped parsley, sliced scallion and sour pickles (gherkins or French"cornichons")

6 Romaine lettuce leaves, washed and cut into chiffonade

Salt and freshly ground black pepper


  1. Boil potatoes, in their skins for about 35 to 40 minutes or until just tender (but not mushy). Drain and let cool 10 minutes or until you can handle them to peel
  2. Meanwhile cook the bacon until crisp. Remove 1/3 for garnish, leaving remaining in skillet. Use this time to chop parsley, scallion and pickles.
  3. When potatoes are cool enough, but still warm, peel and cut them into 1/2 inch cubes and transfer them to a mixing bowl with romaine lettuce.
  4. Reheat bacon in skillet. Add garlic, broth and vinegar and bring to a boil. Remove skillet from heat and add parsley, scallion and pickles, season with salt and pepper and immediately toss with potatoes and romaine lettuce. Sprinkle reserved bacon over the top and serve immediately.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

German Potato Salad

Bacon and Ranch Potato Salad

Warm Bacon Potato Salad

Herbed Potato Salad with Bacon

Warm Bacon Tarragon Potato Salad

Grilled Potato Salad with Bacon Vinaigrette

Bacon and Scallion Potato Salad with Balsamic Dressing

Herby Potato Salad with Warm Bacon Vinaigrette

🤤 More Drool-Worthy Recipes