BLT Potato Salad Stacks - (Free Recipe Below)

• 2 large plum tomatoes, chopped
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoon chopped shallot
• 1 teaspoon garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• 6 Idaho® red new potatoes (medium size)
• Olive oil
• Salt and pepper
• Green leaf lettuce, torn into potato-width pieces
• 2 to 3 plum tomaotes, sliced into 1/4-inch thick rounds
• 3 slices cooked thick-cut bacon, cut into width of potatoes
• 4-inch skewers

Combine tomatoes, olive oil, vinegar, shallot, garlic, salt, and pepper in a blender.

Blend until smooth. Strain through a fine mesh sieve into a bowl.

Heat a grill to medium heat (about 400 degrees).

Slice potatoes into 1/3-inch rounds. Cook potato slices in salted water until just tender, about 5 to 8 minutes. Do not over-cook or they will fall apart.

Drain potatoes and place on a baking sheet. Brush both sides with olive oil. Sprinkle with salt and pepper.

Grill potato slices until browned on both sides, about 3 minutes per side.

Transfer potatoes to a cooling rack. Drizzle potatoes with vinaigrette.

Build the stack starting with a potato slice, then 2 pieces of lettuce, potato slice, tomato slice, potato slice, 2 pieces of bacon, and potato slice on top.

Insert a skewer in the center of the stack to hold it together.

Repeat with remaining ingredients (except vinaigrette).

Drizzle finished stacks with vinaigrette. Serve immediately with vinaigrette on the side.