Recipe ingredients
- 5 large baking potatoes
- Salt and pepper
- 1 teaspoon celery seed
- 1 large onion diced
- 1/2 cup juice drained from dill pickles
- 1/3 cup barbecue sauce
- 1/3 cup vinaigrette salad dressing
- 1 cup mayonnaise, or to taste
Recipe method
- 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 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 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.
Other salad recipes:
Salt lake potato salad recipe
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