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Handheld BBQ Potato Salad Recipe
By blue room
Total Time:
45 minutes, plus baking and cooling
|
Makes:
12
The regional condiment “fry sauce” is tomato/barbecue sauce and mayonnaise, well known to French fry lovers. In potato salad it adds the sweetness that pickle relish usually gives, it’s delicious, different, and doesn’t overpower.
This dish uses baked potatoes, gets a tailgate twist from barbecue sauce, and is served in its own crisp shell.
You’ll be putting this into potato skins, convenient for tailgate eating. So chop all the vegetables a little smaller than you would for regular potato salad.
INGREDIENTS
- 6 medium russets (baking potatoes), scrubbed clean and dried, rubbed with cooking oil
- 3 hard cooked eggs, peeled and chopped
- 1 1/4 cups mayonnaise
- 1/3 cup KC Masterpiece Original BBQ Sauce
- 1/4 cup chopped onion
- 1/3 cup chopped celery
- Salt & pepper to taste
- KC Masterpiece Barbecue Seasoning, optional
INSTRUCTIONS
- Sprinkle the oiled potatoes with salt and bake on a baking sheet or rack in a 400ยบ oven for 45 minutes to 1 hour, until soft inside and crisp outside. Cool completely.
- Slice cooled potatoes in half lengthwise and carefully scoop out the flesh, leaving about a 1/4 inch shell. Sprinkle the inside of the shells lightly with salt or KC Masterpiece Barbecue Seasoning.
- Chop potato flesh, mix with onion and celery, salt and pepper.
- Combine the KC Masterpiece Original with the mayonnaise and stir into the potato mixture.
- Spoon the potato salad into the potato skins. Grind some black pepper over the top if you like.
Keep chilled until serving, just as with any mayonnaise based salad.
Member recipes are not tested by the CHOW food team.
