Blt potato wedge salad

Delicious BLT Potato Wedge Salad recipe bursting with flavor. Crispy potato wedges topped with savory bacon, fresh lettuce, and juicy tomatoes. Perfect for a satisfying meal or a side dish.

Ingredients:

• 6 (medium-size) Idaho red potatoes
• 1/2 cup mayonnaise
• 2 tablespoons heavy cream
• 2 teaspoons tarragon vinegar
• 90g crumbly blue cheese like Roquefort or Danish blue
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large vine ripened tomato, seeded and diced
• 4 scallions, thinly sliced
• 3 tablespoons chopped flat leaf parsley
• 6 slices bacon, cooked crisp and crumbled
• 1/2 head iceberg lettuce, thinly sliced

Instructions:

1. Boil the potatoes in salted water until they are tender, then drain and let them cool down. Cut each potato into 6 wedges and put them in a big bowl.
2. In a food processor, mix together mayonnaise, heavy cream, vinegar, 2/3 of the blue cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until just blended.
3. Combine the dressing, tomatoes, scallions, 2 tablespoons parsley, and three-quarters of the bacon with the potatoes; mix well. Taste it and add more salt if necessary.
4. Arrange lettuce leaves on a serving platter. Serve the potato salad over the lettuce. Garnish with the remaining blue cheese, bacon, and parsley.

Summary:

• Calories: 3011 kcal
• Fat: 193 g
• Protein: 76 g
• Carbs: 254 g
• Potassium: 8029 mg
• Magnesium: 423 mg