BLT Potato Salad
BLT Potato Salad
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  • 4 cups (1 litre) mixed colour baby potatoes
  • 8 slices bacon, finely chopped
  • 1 heart romaine lettuce, shredded
  • 1 large tomato, seeded and cut into wedges
  • 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
  • Salt and pepper
  • Preparation
  • In a large pot of salted water, cook the potatoes until tender. Place them into ice water to cool and drain. Cut into wedges. Set aside.
  • In a skillet, cook the bacon until crisp. Drain on paper towels. Set aside.
  • Description
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