A zippy dressing made with mayo and barbecue sauce set this potato salad apart from the pack.
Some say cupcakes are just a vehicle for the frosting. I enjoy both cake and frosting, but I can see the point of these folks. However, on the savory side, I think potato salad is the cupcake of the salad world; it lives as a vehicle for a great dressing. Without that, we have a bowl of bland cooked potato cubes, maybe a little celery and onion or sweet pickle relish.
Potato salad dressings usually sport a mayonnaise or mustard base. Ho hum. Sometimes we’ll go wild with a German-style vinegar dressing. But this Barbecue Potato Salad delivers a saucy dressing that really sets this dish apart from the traditional offerings.
To make Barbecue Potato Salad, which makes four servings, you will need these ingredients:
1 large sweet potato
2 or 3 Yukon Gold potatoes
5 strips bacon
2 celery stalks
4 green onions
¾ cup mayonnaise
¼ cup barbecue sauce
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
½ teaspoon seasoned salt
Pinch black pepper
Optional: Liquid Smoke
Directions for Barbecue Potato Salad
Preheat outdoor grill or your oven to 400 degrees F.
Peel, wash and cut potatoes into 2-inch pieces. I like the sweet potato here because it adds flavor to the dish. Add olive oil to a sheet pan, add potatoes, sprinkle seasoned salt and pepper and toss well to fully coat. Roast until fork-tender (about 30 minutes).
While potatoes are roasting, dice celery stalks, saving any leaves for garnish. Dice white and green portions of onions.
Bring a large skillet to medium-high heat and fry bacon until crisp. Remove from skillet and place on a paper towel.
To make the dressing, add to a small bowl the mayo, barbecue sauce, vinegar and (if desired) two drops of Liquid Smoke. Whisk together until fully combined. Set aside.
Allow potatoes to cool to room temperature before adding dressing, celery, and onions. Fold all ingredients together and garnish with crumbled bacon and celery leaves. If you don’t have any, fresh or dried parsley also will work.
Salad storing tip
Because this dressing has mayonnaise as an ingredient, be sure to keep it chilled if you’re enjoying an outdoor meal. Don’t leave it out for more than an hour.
Store any leftovers in an air-tight container for up to three days. It’s not advisable to freeze potato salad, so just toss any portion you haven’t eaten in that span of time.
Tasteful tip
I think seasoned salt is one of those pantry staples that can be used to boost flavor of anything savory. I use Tastefully Simple's seasoned salt, but you also can make your own using kosher salt, pepper, paprika, garlic and onion powder. The smoky bacon barbecue sauce, also from Tastefully Simple, underscores the bacon in this dish, but you can use your favorite bottled sauce, too.
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Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.
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