This Summer Salad Is Inspired by a Classic Sandwich
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  • 2 1/2 pounds red potatoes, cut into 3/4-inch pieces
  • 11 tablespoon plus 1/2 teaspoon kosher salt, divided
  • 112 ounces thick-cut bacon slices (5 to 7 slices), diced
  • 11 cup Duke’s® Real Mayonnaise
  • 11 tablespoon Dijon mustard
  • 12 cloves garlic, minced
  • 11/4 teaspoon freshly ground black pepper
  • 11 pint cherry tomatoes (12 ounces), halved
  • 11/4 cup thinly sliced scallions (about 3)
  • 16 cups coarsely chopped romaine lettuce (6 ounces)Place the potatoes and 1 tablespoon of the salt in a large pot. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 20 to 25 minutes. Drain in a colander and set aside to cool completely. Meanwhile, cook the bacon.
  • 1 Place the bacon in a large frying pan over medium heat and cook until the fat renders and the bacon is crisp, about 20 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Reserve and slightly cool 2 tablespoons of the bacon fat (but do not let it solidify).
  • 1 Whisk the Duke’s® Real Mayonnaise, mustard, garlic, pepper, remaining 1/2 teaspoon salt, and bacon fat together in a large bowl. Add the potatoes, 1/2 cup of the bacon, tomatoes, and scallions, and toss to combine.
  • 1 Just before serving, add the lettuce and toss again. Taste and season with more salt and pepper as needed. Sprinkle with the remaining bacon.



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