Hubby was craving some potatoes recently. So he scoured the web and found this recipe. I would say this recipe is a keeper. Make it at your own risk, because I found out I kept going back and back for this potato salad.
The ingredients were potatoes, eggs, bacon, green onions, basil, rosemary, thyme, plain Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, garlic salt, salt and pepper.
First I popped the bacon into the oven using this method so I didn’t have to mess with it while I was preparing the other stuff. I also started boiling the eggs as well. Then I washed, cut up the potatoes and cooked them in a large pot filled with salted water until fork tender.
By then, my bacon was done and I got the drippings that I needed. I added the drippings, olive oil, apple cider vinegar, chopped herbs, and garlic salt into a medium sized jar.
This is how it looked.
And after I shook the jar, the marinade was ready.
After the potatoes were fork tender, I drained and transferred them into a large mixing bowl.
I drizzled the marinade onto the potatoes.
Shook the mixing bowl to get all the potatoes covered with the marinade.
Then I peeled the hard boiled eggs and chopped the egg white and crumbled the bacon.
I put the egg yolks into a small mixing bowl.
Then, I used a spatula to mash the egg yolks as fine as I could.
I added the mayo, Greek yogurt, Dijon mustard, salt and pepper into the bowl.
Mixed it up and the dressing was ready to go.
I pulled out the potatoes from the refrigerator and added the chopped egg white and crumbled bacon.
Then I added the chopped green onion. I saved some of the chopped green onion and crumbled bacon for garnish.
Added the dressing.
Mixed it well. Tasted it and added a little bit more pepper and mixed it again.
And transferred the potato into a serving dish and added the garnish.
At this time, the potato salad already tasted pretty good.
This potato salad satisfied Hubby’s craving for potatoes, and the recipe is definitely a keeper. Thank you Barb for sharing this recipe!
½ cup olive oil
¼ cup of bacon drippings
¼ cup apple cider vinegar
Chopped herbs: 6 basil leaves, 1 sprig fresh rosemary and 2 tbs fresh thyme
½ tsp garlic salt
For Potato salad:
4 lbs red potatoes
4 hard boil large eggs
½ lbs bacon, cook into crisp and crumble
½ bunch green onions, chopped
¾ cup of mayonnaise
¾ cup of sour cream/plain greek yoghurt
3 tbs Dijon mustard
Salt and pepper to taste
Chopped green onion
Bacon and bacon drippings: Line a cookie sheet with a parchment paper. Line bacon and put into a cold oven. Turn oven on to 400F, and set a timer for 20 minutes. Bacon should be ready and crisp when the timer beeps. If not, leave it in the oven a few minutes longer. Remove bacon and shake excess grease and put bacon on a plate lined with a paper towel to absorb excess grease. Once cool, crumble bacon and set aside.
Eggs: Put 4 large eggs into a medium size pan, fill with water. Add salt and a couple tbs of white vinegar. Heat water to roiling boil. Once it boils, turn off heat and cover pan for ten minutes. Drain water and soak with cold water to cool down the eggs. Peel eggs and separate egg yolks and white. Chop egg whites and set it aside.
Potato: wash and cut up into an inch cubes. Rinse and put into a large pan. Fill pan with water, add salt and heat to boil. Once the water boils, cook for 7-10 minutes until potatoes are fork tender. Drain potato and return to pot.
To make the marinade: Combine all marinade ingredients into a medium sized jar. Season with pepper to taste. Shake to combine.
Drizzle marinade into the cooked potato. Gently mix the marinade to cover all potatoes. Refrigerate for at least half an hour.
To make the dressing: In a small bowl, mash the egg yolk very fine. Add mayonnaise, sour cream/greek yoghurt, Dijon mustard, salt and pepper. Mix well.
To make potato salad: Add chopped egg white, bacon crumble, chopped green onion, and dressing onto the potatoes. Mix well and let it sit in the refrigerator for at least an hour. Best if it sits overnight in the refrigerator.
Garnish with chopped green onions and crumble bacon. Serve.