BLT Potato Salad

Scrub potatoes and cut into 1 1/2 -inch (4 cm) chunks. Place in a pot with enough cold water to cover. Bring to a boil and season water with salt. Reduce heat and simmer for 10 to 15 min or until fork tender. Drain and transfer to large bowl. Let cool for 5 min.

Meanwhile, in bowl, whisk together milk, mayonnaise, mustard, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper. Gradually whisk in vinegar. Stir in two-thirds of the bacon. Let stand for at least 10 min or until thickened. Pour half of dressing over hot potatoes and toss gently to coat.

Cover and refrigerate remaining dressing. Refrigerate salad, uncovered, until cooled to room temperature, about 30 min or cover and refrigerate for up to 1 day.

Pour remaining dressing over potatoes and add tomatoes. Toss gently to coat. Season to taste with salt and pepper. Serve on a bed of lettuce sprinkled with remaining bacon.

Cooking Tip:
To save time, buy pre-cooked real bacon strips or bits. Crisp according to package directions and crumble if necessary before adding to dressing. Choose round potatoes that are good for boiling. Oblong baking potatoes tend to crumble in salads.

For the Adventurous: Use 2 oz (60 g) chopped cooked prosciutto instead of bacon, add 1 tbsp (15 mL) chopped drained capers and 1/4 cup (60 mL) chopped fresh basil to dressing with prosciutto. Replace half of Romaine with chopped fresh arugula.