There are a few classic dishes that remind each of us of childhood, signature dishes in each family. Mine are my grandmother's salad dressing and my mother's potato salad.
After countless attempts and several tutorials, I still cannot recreate my mother's potato salad. I decided, therefore, to create my own recipe.
This salad takes all of the key elements and incorporates a few new ones: BBQ sauce and bacon. Yum! Make the salad ahead of time and bring it to your next neighborhood BBQ or pack it for the perfect spring picnic.
Potato Salad with Bacon and BBQ Sauce
total time: 45 minutes yield: 4 servings
- 4 lbs small red potatoes
- ½ lb bacon
- ¾ cup mayo
- ½ cup plain Greek yogurt
- 2 tbsp mustard
- 2 tbsp sherry vinegar
- 1 tsp celery seeds
- ½ cup diced pepper (orange, red, and yellow)
- ½ diced scallions
- 1 small red onion
- ¼ cup bean sprouts for garnish
- salt and pepper to taste
- 2 tbsp BBQ sauce
- ¼ cup chopped parsley
- 1 tbsp chopped tarragon
- Quarter your potatoes into bite sized pieces. In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender and can be pierced with a fork - about 15 minutes.
- Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
- In a large bowl, mix the mayonnaise with the BBQ sauce, yogurt, mustard and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.
- Add the celery, red onion, peppers, parsley and tarragon to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and sprouts, then serve.
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