Posted on 16 August 2008.
The recipe they chose broke from tradition for us at Barbecue Tricks. We’re not used to much bacon in the mix. But when it’s there most BBQ lovers DO like the flavor.
Here’s the recipe followed by the runner up with a bit more tradtional and creamy salad. The third runner up was different too… she oven roasted the potatoes… neat idea.
8 large red potatoes
6 hard boiled eggs, chopped
1 lb. bacon
1 large white onion, chopped
2 c. mayonnaise
1 c. sour cream
3 tbsp. milk
2 ½ c. shredded lettuce
2 large tomatoes, chopped
2 c. Shredded cheddar cheese
1. Wash and boil potatoes until tender. Let cool.
2. Chop and cook bacon and onion together, until bacon is crispy. Drain grease into a bowl and reserve.
3. In a small bowl mix mayonnaise, sour cream, bacon drippings and milk. In a large bowl, combine potato, eggs, and the onion-bacon mixture. Add mayo mixture to potato mixture and toss. Cover with plastic wrap and refrigerate for 2-3 hours.
4. Served topped with lettuce, tomatoes, and cheese.