Ingredients
- 5 large Idaho baking potatoes
- Salt and pepper
- 1 tsp. celery seed
- 1 large onion, peeled and diced
- 1/2 cup juice drained from dill pickles
- 1/3 cup barbecue sauce
- 1/3 cup vinagrette salad dressing
- 1/2 to 1 cup mayonnaise, or to taste
Directions
The day before serving, scrub the potatoes and boil them in salted water until tender but still slightly firm when pierced with a knife point; they should not be mushy. Plunge them into ice water, and when cool enough to handle, peel and dice them.
Season the potatoes with salt, pepper, and celery seed. Marinate the onion in the pickle juice 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 vinaigrette, tossing to coat evenly. Return to the refrigerator for at least 1 hour before serving, and just before serving, add the mayonnaise. Adjust the seasoning and serve. Recipe by Hisako Roberts and Tim Ader of Driftwood, Texas.
Note: The salad can be prepared up to 1 day in advance and refrigerated, tightly covered.
Serves 4 to 6.
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Submitted 6/13/05.
Source: "The Great Chefs Cook American"
Submitted By: Teresa
literary_lizard@yahoo.com
Potato Salad