Instructions:

BLT Potato Salad

8 all-purpose potatoes (about 3 pounds)
8 strips bacon

Dressing
1/2 cup each mayonnaise and sour cream
1/4 cup water
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped celery
1/2 cup sliced red onion
1/2 cup finely chopped sweet gherkins
1 medium head romaine lettuce, cut crosswise in 1/2-inch wide strips
1 pint cherry tomatoes, halved

Peel potatoes and cut in 1 inch pieces. Put into a large saucepan with cold water to cover. Bring to a boil over high heat. Reduce heat and simmer 12 minutes or until firm tender. Drain and let cool slightly.

Meanwhile cook bacon in a skillet or microwave until crisp. Cool, then cut in 1/2 inch pieces. (Wrap and refrigerate at this point if making ahead.)

Whisk Dressing ingredients in a large bowl until well blended. Add warm potatoes, celery, red onion and sweet gherkins and mix gently. Let cool. (Cover and refrigerate at this point if making ahead.)

Line a serving dish with romaine lettuce. Top with potato salad. Sprinkle with bacon and tomato halves. Serve, sit back and enjoy!