BBQ potato salad

Summary

Yield12
Source

Garden Fresh Restaurant Corp. (Souplantation & Sweet Tomatoes)

Prep Time1 1⁄2 hours
courseside dish
ethnicityamerican

Description

This recipe was featured in a July 4 Bee story on potato salad.

Ingredients

  • 16c water
  • 1t whole celery seed
  • 5lb red potatoes, cut into a half-inch dice
  • 1c dill pickle juice
  • 3⁄4c red onions, cut into an eighth-inch dice
  • 1 1⁄2c mayonnaise
  • 3⁄4c barbecue sauce
  • 4t table salt
  • 3T creamy italian dressing
  • 1t ground black pepper

Instructions

Bring salted water to a boil in a large pot. Add potatoes; cook until tender, but not mushy. Strain potatoes and flash cool in ice water. Allow water to completely drain.

Pickle the onions: Combine dill-pickle juice and diced red onion, and soak for 1 hour. Strain the pickle juice and save the onions.

Make the dressing: Combine mayonnaise, barbecue sauce, salt, creamy Italian dressing, black pepper and celery seed in a mixing bowl and whisk to combine.

Combine potatoes, pickled onions and dressing in a mixing bowl, and gently mix to coat ingredients. Season to taste with salt and pepper.