BBQ Potato Salad
Get ready to elevate your summer celebrations with a twist on a classic favorite – our irresistible BBQ Potato Salad! For me, potato salad has always been synonymous with 4th of July parties, where the whole neighborhood would gather for a day of fun and feasting. And let me tell you, my uncle's red potato salad was always the star of the show.
Inspired by those cherished memories and flavors, I've taken the core of my uncle's recipe and added a little twist of my own – salty local bacon and a sprinkle of fresh herbs to give this beloved dish even more life and flavor. If you’re getting ready to fire up the grill for a backyard BBQ, packing a picnic for the park, or simply craving a taste of summer, this BBQ Potato Salad is sure to steal the spotlight!
BBQ Potato Salad
6-8 servings
Ingredients
2 LB small red potatoes
½ LB bacon, chopped in small pieces
½ cup mayonnaise
1 tablespoon BBQ sauce
2 tablespoons spicy mustard
1 tablespoon sherry vinegar
1 celery, small diced
½ red onion, minced
2 tablespoons parsley, chopped
½ tablespoons tarragon leaves, chopped
Salt and pepper to taste
Procedure
In a large pot, cover potatoes with cold salted water and bring to boil. Cook until potatoes are tender, about 30-35 minutes then drain and run under cold water. Once cool enough to handle, slice the potatoes in half lengthwise.
While the potatoes are cooking, cook the bacon. Add chopped bacon to a pan over medium heat. Line a plate with a paper towel.
Once the pan is hot, lower heat and cook bacon until dark and slightly crispy aout 8-10 minutes. Let cool on a paper towel lined plate.
In a large bowl mix mayo, BBQ sauce, spicy mustard, sherry vinegar, and salt and pepper. Fold in the potatoes until fully coated. Mix in the celery, red onions, parsley, and tarragon to the large bowl.
Let the potato salad sit to absorb flavors for at least 30 minutes.