Ingredients

The following ingredients have 7 Servings
  • 4 oz olive oil
  • 2 oz bacon drippings
  • 2 oz cider vinegar
  • Herbs of your choice - I used 6 basil leaves (1 sprig of fresh rosemary and about 2 Tbsp of fresh thyme; all chopped.)
  • 1/2 tsp garlic salt
  • 4 pounds small Red potatoes
  • 4 large eggs (hard boiled. Separate yolks from whites and chop whites.)
  • 8 oz bacon (cooked to a crisp and crumbled (Be sure to reserve some bacon drippings for the marinade above))
  • 1/2 bunch green onion (chopped)
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream (in a pinch I've used Greek yogurt)
  • 3 Tbsp Dijon mustard
  • Salt and Pepper for seasoning
  • Chopped green onion and crumbled bacon (optional)

Instruction

  • To Make the Marinade
  • Combine the bacon fat, olive oil, vinegar, herbs and garlic salt in a small food processor or shaker jar and combine well.
  • Season with pepper to taste.
  • To Make the Potato Salad
  • Clean (but do not peel) the potatoes and cut into 1" cubes. Immerse in salted water; bring water to a boil and boil for 7-10 minutes, testing potatoes to see if they are done. They should be firm but easily penetrated with a fork.
  • Remove from heat, drain and place back into pot.
  • Add the marinade and stir gently to cover all of the potatoes; refrigerate for at least one-half hour.
  • Mash egg yolks finely with a fork in a medium size bowl. Make the dressing by combining the yolks with the mayonnaise, sour cream and Dijon mustard; mix with a whisk and season with salt and pepper.
  • Add dressing, chopped egg whites, bacon and green onion to potatoes and mix gently. Taste and adjust seasoning with salt and pepper if necessary.
  • Refrigerate for a minimum of one hour before serving; best if made ahead and refrigerated overnight.
  • Garnish before serving with green onion and bacon bits.