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Category: Potato Salads
Prep Time: Cook Time: Total Time:
4 lbs small red potatoes, quartered or halved depending on size
1/2 lb bacon, preferably applewood-smoked, thinly sliced
1 1/4 cups mayonnaise
2 tbsp. barbecue sauce
2 tbsp spicy mustard
2 tbsp white vinegar
Dash of hot sauce
2 celery ribs, diced
1 small red onion, minced
1/4 cup chopped parsley
1 tbsp chopped tarragon
Salt and freshly ground pepper
Chopped scallions for garnish
In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
In a large bowl, mix the mayonnaise with the barbecue sauce, mustard, vinegar, and hot sauce. Fold the dressing into the potatoes while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes. Add the celery, red onion, parsley, and tarragon to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and chopped scallions, and then serve. Serves 4-6
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BACON & BARBECUE POTATO SALAD
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Category: Potato Salads
Prep Time: Cook Time: Total Time:
4 lbs small red potatoes, quartered or halved depending on size
1/2 lb bacon, preferably applewood-smoked, thinly sliced
1 1/4 cups mayonnaise
2 tbsp. barbecue sauce
2 tbsp spicy mustard
2 tbsp white vinegar
Dash of hot sauce
2 celery ribs, diced
1 small red onion, minced
1/4 cup chopped parsley
1 tbsp chopped tarragon
Salt and freshly ground pepper
Chopped scallions for garnish
In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
In a large bowl, mix the mayonnaise with the barbecue sauce, mustard, vinegar, and hot sauce. Fold the dressing into the potatoes while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes. Add the celery, red onion, parsley, and tarragon to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and chopped scallions, and then serve. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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