Food + Wine

Barbecue Potato Salad

I think many of us love potato salad. I also think many of us have had the same potato salad for years and years and years. It’s creamy, it’s chunky (mom), it’s delicious. But why can’t we spice things up a bit? This is one version I just played around with and am very pleased with the results. Here’s what I did…
-Largely cube (but don’t peel) 3-4 small-medium potatoes and cover them with cold water in a saucepan.
-Add roughly half a head of garlic to the saucepan, the cloves peeled but left whole.
-Salt the hell out of it. Bring to boil until potatoes are fork tender but not falling apart yet.
-Meanwhile, grate about 1/2 a raw onion into a large bowl.
-Add to that, about 1/2 cup barbecue sauce (I had my own in the fridge, but store-bought would be fine), about 1 TB each of Dijon and mayo; a handful of peas from your freezer; 1 hot banana pepper, seeded and minced (or another hot pepper of your choice); and freshly cracked black pepper.
-When potatoes are cooked, drain them and add them (hot) to the bowl and toss everything together.
-Taste is. Does it need more salt? Mine did.
-Fridge until ready to eat. (You can eat it cold or room temp.)

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2 Comments

  • Reply cary July 30, 2009 at 1:00 pm

    wow! how innovative! so i always have to have potato salad with my BBQ chicken. now that you have the 2 combined, what did you have with it?

  • Reply Everyday Champagne July 30, 2009 at 3:59 pm

    I served this with oven-fried chicken. You can swap out the barbecue sauce for honey mustard and then serve it with your barbecue chicken if you wanted to.

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