Outrageous Double-Bacon Potato Salad Recipe from Cookingclub.com

I love a good potato salad at a BBQ during the summer. Usually I go for the ole' standard Hellman's Mayonnaise recipe, which 9 times out of 10 is a winner, however lately my taste buds have been yearning for something more. The other day I came across an article with a recipe for Double-Bacon Potato Salad which used two of my favorite foods...Bacon and Potato Salad. Now bacon in Potato Salad is not an original idea at this point, but I can assure you that this recipe definitely has it's unique points. Please read below....


From CookingClub.com: This potato salad will be the talk of the cookout, thanks to a double dose of bacon that puts it over the top. Diced strips are mixed into the potatoes, while the drippings left over from cooking them are used as the base for a homemade mayonnaise that holds everything together. The resulting flavor is unbeatable.

8 oz. thick-cut bacon
3 lb. Yukon gold potatoes, peeled, cubed (3/4 inch)
1/2 cup canola oil
1 pasteurized egg
1 tablespoon lemon juice
1 tablespoon sherry vinegar
3/4 cup sour cream
1 tablespoon barbecue seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups chopped celery
1 cup chopped green onions
1/4 cup finely chopped baby dill pickles

1. Cook bacon in large skillet over medium to medium-high heat 7 to 10 minutes or until crispy; drain on paper towels. Chop bacon. Reserve 2 tablespoons of the drippings; let stand 5 minutes or until room temperature.

2. Place potatoes in large saucepan with enough water to cover; bring to a boil over medium-high heat. Reduce heat to medium-low to low; simmer 10 minutes or until tender. Drain; place on large rimmed baking sheet. Refrigerate 15 minutes or until cool.

3. Meanwhile, combine oil and reserved 2 tablespoons bacon drippings in liquid measuring cup with spout. Blend egg, lemon juice and vinegar in blender 10 seconds or until combined. With blender running, slowly add oil mixture in very thin stream until incorporated and slightly thickened. (Mayonnaise will be thin.)

4. Combine mayonnaise, sour cream, barbecue seasoning, salt and pepper in large bowl. Gently stir in potatoes, celery, green onions and pickles. Cover and refrigerate 2 hours to blend flavors.

5. Just before serving, stir in half of the bacon; sprinkle with remaining bacon.

12 (about 2/3-cup) servings

PER SERVING: 255 calories, 17 g total fat (4 g saturated fat), 5 g protein, 22 g carbohydrate, 30 mg cholesterol, 575 mg sodium, 2.5 g fiber


I personally would substitute Olive Oil for the Canola Oil, a regular Hard Boiled Egg for the Pasteurized Egg and White Vinegar for the Sherry Vinegar, though either way this is a great spin on an American classic...