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BBQ Sauce Potato Salad

BBQ Sauce Potato Salad

Total Time:

40mins

Prep:

20mins

Cook:

20mins

Skill Level:

Easy

Ingredients

How to Make It

1.

Combine red wine vinegar, water, honey, and chili flakes in small saucepot and bring to a boil.

2.

Pour over onions into a bowl making sure onions are submerged. Place in fridge to cool down.

3.

Place eggs in a saucepot and cover with cold water until eggs are fully submerged. Bring water to a boil then turn off heat leaving pot on burner, cover with lid, and let sit for 12 minutes.

4.

Remove eggs from water and place in ice bath for 5 minutes to stop from cooking further. Remove and peel. Then cut into 1-inch cubes. Reserve in bowl for later use.

5.

Put potatoes in a large pot and cover with cold water, bring to a boil over medium high heat and cook until just fork tender. Drain and let cool slightly, then cut in half and transfer to a large bowl.

6.

Fry bacon in a skillet over medium high heat until brown and crispy.

7.

Reserve 2 tbsp of grease for dressing. Break bacon into 1-inch pieces.

8.

For dressing mix all ingredients together in a bowl until well combined.

9.

To assemble pour dressing onto potatoes, add chopped bacon reserving 2 tbsp for garnish, hard boiled eggs, gherkin pickles, and celery.

10.

Garnish with reserved bacon, pickled shallots, and chervil.

BBQ Sauce Pairing Notes*

With a smoky flavour and a sweet finish, Cal & Gary’s Applewood Hickory BBQ sauce pairs perfectly with the acidity from the pickled shallots and gherkin pickles.

The thicker and spicier Bigfoot Bold BBQ sauce is also a good option to punch up your potato salad, for a great backyard BBQ side.

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