Bacon, Lettuce and Tomato Potato Salad

• 1 pound 8-ounce bag petite yellow potatoes
• 1/2 cup real mayonnaise
• 1 teaspoon lemon olive oil
• 1/2 teaspoon kosher salt
• 1 tablespoon freshly squeezed lemon juice
• 3/4 cup grape tomatoes, cut in fourths
• 6 slices bacon, cooked crisp and chopped
• 1/4 cup thinly sliced green onions
• 2 teaspoons balsamic vinegar
• 2 cups butter lettuce, chopped

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1. Cut potatoes into bite-sized pieces.
2. Bring a large pot of salted water to a simmer over medium high heat.
3. Add potatoes and cook just until tender, about 10 minutes. Do not overcook.
4. Transfer to colander in sink and let cool.
5. In large mixing bowl, whisk together mayonnaise, olive oil, salt and lemon juice until well mixed.
6. Toss cooled potatoes in dressing and season to taste with salt and freshly ground pepper.
7. Add tomatoes, bacon, green onions, balsamic vinegar, and chopped butter lettuce* and stir together.
8. Cover and chill in refrigerator until ready to serve.

Enjoy!

*You may want to chop lettuce and stir into salad just before serving so it doesn't get soggy.