Makes 10-16 servings. Depends on how big the guys are that you’re feeding. in my case, I think it’s going to be the lower
- 2 lbs your favorite thick cut bacon (I chose the peppered bacon) – buy something good, not any of the cheap shit. and no turkey bacon for this recipe, use the real deal.
- 6 -7 lbs red potatoes (used just over a 5 lb bag) – cut into pieces, about 3/4 inch thick. you can go as thick as you want… it’s up to you how you want the consistency to be and how long you want the potatoes to cook. I like smaller pieces
- one large red onion
- 2/3 cup apple cider vinegar
- 1 cup whole mayonnaise (none of the light shit for this recipe… seriously, you’re cooking 2 lbs of bacon, why the heck would you use low fat mayo at this point?)
- 2/3 cup sour cream (whole, fatty, yummy)
- in reality, you need about 1 1/2 lbs of bacon, but let’s be real. you’re going to eat at least 2-3 pieces while you’re cooking it. and if anyone else is in the house, they’re going to eat some bacon. So the goal here is to cook enough bacon for the recipe and not end up short because you only bought a pound. Buy the 2 lbs, cook the 2 lbs, “sample” freely and if you have a few slices left over for a BLT, then you’ve executed it perfectly.
- Cook the bacon
- Save some of the bacon grease
- Saute the red onion in a little bit of bacon grease (including all those little brown bits in the bacon grease… yeah, save some of those and let the onion just bask in it). Also add garlic powder, salt, and pepper to taste. Saute until tender.
- Ideally use a giant pasta steamer pot for the potatoes. fill salted water just to the bottom of the steamer basket. get the water boiling, then steam the potatoes covered for anywhere from 30 minutes to an hour. however long it takes to get them tender. Stir periodically.
- Mix the potatoes and the vinegar together and let sit until the potatoes are cooled. Stir periodically. Add pepper to taste. you can also add salt, but be careful, the bacon will also be salty so you dont’ want to over-salt. It’ll take about an hour for everything to cool.
- Add the cooled onion and tear the bacon with your bare hands like a caveman. Big ‘ol chunks of bacon in this recipe. none of this “oh, hey, is that a piece of bacon” crap – you’re going to know it’s bacon when you bite into this salad.
- Add the mayonnaise and sour cream – you can add a little more of either depending on taste and how creamy you want the whole thing. Keep in mind that you don’t want to add the mayo and sour cream to the potatoes until they have cooled – it will be gross if you do.
- Chill – I’m chilling it overnight… i suppose you could chill it for less, but I think overnight is going to be the best option.