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