Double Bacon Potato Salad

By cheeserohan

Ingredients

• 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 BBQ 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

Details

Servings 12

Preparation

Step 1

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 BBQ seasoning, salt and pepper in large bowl. Gently stir in 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 bacoon