• potato salad;
• Add 1½ lbs of baby gold potatoes to a large pot and cover with water. Add 1 tsp of salt to the water and bring to a boil. Cook until potatoes are easily pierced with a fork, approx. 12 minutes.
• Once fork-tender, drain and rinse in cold water, then drain again and allow to cool in a bowl or spread out on a plate or baking sheet.
• Meanwhile, in a large bowl, add ¼ cup mayonnaise, zest from 1 lemon, juice from ½ the lemon, and grate 2 cloves of raw garlic using a microplane into the bowl. Add a splash of olive oil and season with salt and pepper to taste.
• Mix together until combined. Cut or chop chives and gently mix into the mixture. Set aside until the potatoes are done cooking and cooled.
• Once potatoes are cooled, slice or cube into roughly ¾" pieces and add to the mayonnaise mixture. Toss everything together until evenly coated and set aside.

blt salad;

• Cook bacon on the stovetop or in the oven (400°F for 12-15 minutes) until crisp, and remove to a paper-towel lined plate to drain. Once cooled, crumble or chop crispy bacon to desired side
• Wash and dry the lettuce, then tear or chop to desired size. Add to a large bowl.
• Halve or quarter your cherry tomatoes and add them to the lettuce. Optionally, thinly slice scallion whites and greens discarding the roots, if using, and add to the bowl.
• To serve immediately, add the potato salad and bacon bits, and use tongs or salad forks to toss everything together.
• To preserve freshness and crisp bacon, store salad and potato salad separately. Bacon bits often get a little chewy if stored in the fridge so best to make bacon fresh, or if you're comfortable keeping it sealed at room temperature, you can do that as well.
• Add additional salt and fresh ground pepper as desired before serving.