For the marinade
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.
½ tsp garlic salt
For the Potato Salad
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)
½ bunch green onion, chopped
¾ cup mayonnaise
¾ 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)
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.