Shelly's Recipe

BLT POTATO SALAD

Category: Potato Salads

3 1/2 lb Yukon gold potatoes, cubed
1 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
1/3 cup milk
1 cup mayonnaise
1 (1 oz) pkg dry Ranch dressing mix
1/2 cup chopped fresh parsley
1/4 cup finely chopped fresh basil
1/2 tsp onion salt and white pepper
1 cup finely shredded Romano cheese, divided
2 (2.1 oz) pkg fully cooked bacon
1 pint grape tomatoes, halved
3 cups chopped romaine lettuce
1 tbsp chopped fresh parsley

Cook potatoes in boiling water to cover 11 minutes or until tender. Drain well, and set aside to cool completely Meanwhile, stir together cream cheese and next 3 ingredients until smooth. Add dressing mix and next 4 ingredients; stir well. Stir in 1/2 cup Romano cheese; set aside.

Cook bacon according to package directions; cool and coarsely chop. Combine potatoes, cream cheese mixture, 1 1/2 cups bacon and tomatoes in a large bowl; stir gently to blend.

Place lettuce on a serving platter. Mound potato salad mixture on lettuce; sprinkle with remaining 1/2 cup cheese, bacon and 1 tbsp parsley. Serves 8-10