With the savory additions of barbecue sauce and bacon, this version of potato salad is sure to be a hit. European immigrants first brought potato salad to America with the earliest written recipes dating back to the mid-19th century. German settlers inspired classic versions featuring vinegar and mustard, as they liked sour and spicy flavors. Celery and mayonnaise are two essential ingredients, appearing in potato salads for over 100 years. The dish is now a comfort food classic that no cookout is complete without.
Recipe Servings: 4
Prep Time
5 minutes
+ 40 minutes resting
+ 40 minutes resting
Cook Time
46 minutes
Total Time
1 hour 31 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 lbs small red potatoes
- ½ lb lean bacon, thinly sliced (preferably applewood-smoked)
- 1¼ cups mayonnaise
- 2 Tbsp barbecue sauce
- 2 Tbsp mustard oil or spicy mustard
- 2 Tbsp sherry vinegar
- 2 celery ribs, diced
- 1 small red onion, minced
- ¼ cup fresh parsley, chopped
- 1 Tbsp tarragon, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- In a large pot, place potatoes and cover with water, adding salt and bringing to a boil over medium high heat.
- Cook until potatoes are tender, about 35 minutes.
- Drain potatoes. When cool enough to handle, slice in half.
- While potatoes are cooking, in a medium pan, cook bacon until crisp, about 6 minutes.
- Drain bacon and coarsely crumble.
- In a large bowl, mix mayonnaise, barbecue sauce, mustard oil, and vinegar.
- Fold potatoes into dressing while still warm.
- Let mixture stand, stirring a few times, until potatoes cool and dressing is absorbed, about 20 minutes.
- Add celery, onion, parsley, and tarragon to potatoes and season with salt and pepper.
- Let stand 20 minutes, stirring a few times.
- Garnish with bacon and serve.
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