BBQ Potato Salad

The inspiration for this potato salad came from an episode of ‘The Kitchen’ that I saw either this year or last, I don’t quite remember. Many of you know that one of my favorite celebrity chefs is Katie Lee. Although, this is not her idea she raved about the creator. I have never missed an episode of The Kitchen and hope that one day I will make it big enough to be a guest.

I changed the recipe to fit my style and tastes and I believe I have nailed it. I have been told “this is the best potato salad I have ever had!” I have to agree. I’ve also swapped grilled chicken breast for the potatoes and made BBQ Chicken Salad. I wish I could tell you which one I like better but, they are both equally tasty. Another great thing about this recipe is that the sauce makes an awesome french fry sauce. Ketchup and ranch gets to be so boring and mundane and this sauce has the perfect balance of creamy and tang.

Oven Roasted BBQ Potato Salad

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BBQ Potato Salad

Prep Time: 15 minutes | Cook Time: 50 min | Servings: 10-12 | Difficulty: Easy

Ingredients
5 lbs baking potatoes
3 tbsp olive or vegetable oil
1 1/4 cup mayonnaise
1/2 cup Carolina style BBQ Sauce
3 tbsp dill pickle juice (I prefer Claussin)
1/2 tsp smoked paprika
1/2 tsp dry mustard powder
1/2 tsp salt
1/4 pepper
4 hard-boiled eggs, peeled and small dice
2 green onions, thinly sliced
1 celery stalk, small dice
Chives, for garnish (optional)

Directions
Preheat oven to 425°

1. Wash, scrub, and chop the potatoes into 1 inch pieces. Place in a large bowl and toss with oil. Place potatoes on two large baking sheets (sprayed and lined with parchment paper) and bake for 40-50 minutes or until potatoes are fork tender, tossing several times as they bake. Remove and let cool.
2. In a medium size bowl, whisk together mayonnaise, BBQ sauce, pickle juice, smoked paprika, dry mustard powder, salt, and pepper. (<–also makes a great fry sauce)
3. Add the potatoes, chopped hard-boiled eggs, green onions, and celery to a large bowl. Pour over half of the sauce and gently mix to combine. Cover and refrigerate for at least 2 hours. Refrigerate remaining sauce as well.
4. When you’re ready to serve, add half of the left over sauce. Gently mix. The potatoes may have soaked up most of the first round of sauce so you may need to add all of the left over sauce. Garnish with chopped chives.

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