Bbq potato salad
Delight in the smoky flavors of BBQ potato salad. This recipe combines tender potatoes with a rich barbecue sauce for a satisfyingly savory dish.
Ingredients:
- 1360g baby Yukon gold potatoes
- 2 tablespoons kosher salt
- 8 slices thick-cut bacon
- 1/2 cup red wine vinegar
- 1 to 2 tablespoons honey
- 1 teaspoon red chile flakes
- 1 teaspoon dried dill
- 1 small red onion, thinly sliced
- 3/4 cup mayonnaise
- 1/4 cup BBQ sauce
- 2 tablespoons whole-grain mustard
- 1 to 2 tablespoons apple cider vinegar
- 1 teaspoon freshly ground black pepper
- 3 dashes Worcestershire sauce
- 1 pinch of kosher salt
- 1/2 cup fresh parsley leaves
Instructions:
- To prepare the potatoes: Place the potatoes in a saucepan filled with cold water and sprinkle with the salt. Cover the pot, bring to a boil, and simmer until the potatoes are easily pierced with a fork, which will take around 10 to 15 minutes. Once ready, drain the water, halve the potatoes, and transfer them to a bowl.
- In a large skillet, cook the bacon over medium heat until it becomes crispy, which should take approximately 12 to 15 minutes. Once done, place the bacon on a plate lined with paper towels, chop it into pieces measuring about 1 inch, and set it aside for later use.
- For the quick-pickled onion preparation: In a small bowl, combine the red wine vinegar, honey, chili flakes, and dill. Whisk the mixture until the honey is completely dissolved. Add half a cup of water along with the sliced onions. Mix well to ensure the onions are coated and immersed in the liquid. You can set this aside or store it in an airtight container, and the quick-pickled onions will remain fresh in the refrigerator for up to 7 days.
- To make the dressing: Combine the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire sauce, and salt in a medium-sized bowl. Stir the ingredients together until they are well mixed.
- Drizzle the dressing over the potatoes, and then add a third of the pickled onions, two-thirds of the chopped bacon, and half of the chopped parsley. Gently mix everything together. When serving, top the dish with the remaining parsley, bacon, and pickled red onions.
Summary:
- Calories: 3474 kcal
- Fat: 223 g
- Protein: 64 g
- Carbs: 307 g
- Potassium: 6924 mg
- Magnesium: 407 mg