BBQ potato salad Serves 12
16 c water 1 t whole celery seed 5 lb red potatoes, cut into a half-inch dice 1 c dill pickle juice 0.75 c red onions, cut into an eighth-inch dice 1.5 c mayonnaise 0.75 c barbecue sauce 4 t table salt 3 T creamy italian dressing 1 t ground black pepper

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.