BLT Potato Salad


2 lb. New red potatoes, quartered
½ cup water
¾ cup mayonnaise
¼ cup chopped fresh chives
1 tablespoon white vinegar
8 slices bacon, cooked and crumbled
4 cups loosely packed, coarsely chopped romaine lettuce
2 cups cherry tomatoes, halved


Place potatoes in 2 quarter microwaveable casserole dish, add water, cover and microwave on high 6-8 minutes, or just until potatoes are tender. Stir and let stand, covered, five minutes. Drain potatoes; rinse with cold water and drain again. Mix mayonnaise, chives and vinegar in a large bowl until blended. Add potatoes and remaining ingredients; toss to coat. If making ahead, omit the lettuce until just before serving.