LOCATION: Recipes >> Salads Potato >> Potato 11
|
 |
|
Potato 11
|
|
|
|
Potato Salad
5 large baking potatoes
salt and pepper
1 teaspoon celery seed
1 large onion diced
1/2 cup juiced drained from dill pickles
1/3 cup barbecue sauce
1/3 cup vinaigrette salad dressing
1 cup mayonnaise, or to taste
The day before serving, scrub the potatoes and boil them in salted
water until tender but still slightly firm they should not be mushy.
Plunge them into ice water, and when cool, peel them and cut them
into 3/4 inch dice. Season the potatoes with salt, pepper, and
celery seed. Marinate the onion in the pickle for a few hours or
overnight in the refrigerator. To serve, drain the juice and add
the onions to the potatoes. Add the barbecue sauce and salad
dressing, tossing to coat evenly. Place back in the refrigerator
for at least one hour before serving, and just before serving, add
the mayonnaise. Adjust the seasoning and serve.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
