BBQ Potato Salad
This is another Vail Fourth of July recipe. Appropriate that I found it in a series of cookbooks that Ryan and Jenn gave me for Christmas one year. Whenever there’s a summer potluck or get together, it’s either the cous cous salad or this one that I bring. This one is great with BBQ ribs or BBQ chicken since you can use the same barbecue sauce for both. Made it for the Supkos last meal in the VFW.
4 lbs small red potatoes
1/2 lb bacon, preferably applewood-smoked
1 1/4 cups of mayonnaise
2 T barbecue sauce
2 T whole grain mustard
2 T sherry vinegar
2 celery ribs, diced
1 small red onion, diced
1/4 cup chopped parsley
1 T chopped tarragon
Salt and pepper
~ Chop potatoes into bite-sized pieces.
~ In a large pot, cover the potatoes with cold salted water. Cook until tender, about 23 minutes.
~ Drain potatoes and sprinkle immediately with sherry vinegar.
~ Crisp bacon and crumble, set aside.
~ Mix mayonnaise, barbecue sauce, and mustard.
~ Fold into potatoes while still warm.
~ Let stand to absorb the sauce until potatoes are cool, stirring a few times.
~ Add celery, onion, parsley, tarragon, salt, and pepper.
~ Let stand for another 20 minutes to absorb flavors, stirring a few times.
~ Even better if you make this a day ahead of time and let sit in the refrigerator to absorb flavors.
~ Add bacon before serving. Garnish with parsley and tarragon.