That BBQ Potato Salad recipe looks delicious! It’s got all the right elements for a savory and tangy dish. The quick-pickled onion sounds like a great touch for adding some zing to balance the richness of the bacon and dressing.
Recipe Ingredients:
Potatoes:
- 3 pounds baby Yukon gold potatoes
- 2 tablespoons kosher salt
- 8 slices thick-cut bacon
Quick-Pickled Onion:
- 1/2 cup red wine vinegar
- 1 to 2 tablespoons honey
- 1 teaspoon red chile flakes
- 1 teaspoon dried dill
- 1 small red onion, thinly sliced
How To Make BBQ Potato Salad?
- For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half, and transfer to a bowl.For the bacon: Fry the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces, and reserve.For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes, and dill in a small bowl and whisk until the honey is completely dissolved. Add 120 ml (1/2 cup) water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to an airtight container. The quick-pickled onions can be stored in the refrigerator for up to 7 days.For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire, and salt in a medium bowl until combined.Assembling the salad: Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon, and half the chopped parsley, then toss. To serve, garnish with the remaining parsley, bacon, and pickled red onions.
Recipe Tips:
- Choose the Right Potatoes : Baby Yukon gold potatoes work best because they are creamy and hold their shape well. Avoid waxy potatoes, as they might become mushy when mixed with the dressing.
- Don’t Overcook the Potatoes : Be careful not to overcook the potatoes. They should be fork-tender but not falling apart. Test them by poking a fork in the center after 10 minutes of boiling.
- Crisp Up the Bacon : Fry the bacon until it’s really crispy to add a satisfying crunch to the salad. If it’s too soft, it won’t have the right texture in the dish.
- Make the Pickled Onions Ahead : For maximum flavor, make the quick-pickled onions at least 30 minutes before serving. This allows the flavors to blend and the onions to marinate nicely.
- Taste and Adjust the Dressing : Don’t hesitate to tweak the dressing to your liking. Add more BBQ sauce for extra tang, or a bit more honey for sweetness if needed. The dressing should be balanced and creamy with a hint of tang.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover BBQ Potato Salad cool to room temperature, then store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
- Reheat: Place the salad in a microwave-safe dish and heat on medium for 1 to 2 minutes, stirring halfway through to ensure even heating.
Nutrition Facts
- Calories: 310 kcal
- Total Fat: 19 g
- Saturated Fat: 3.5 g
- Cholesterol: 10 mg
- Sodium: 590 mg
- Total Carbohydrate: 33 g
- Dietary Fiber: 0 g
- Sugars: 8 g
- Protein: 3 g
Check out More Recipes:
BBQ Potato Salad
Description
That BBQ Potato Salad recipe looks delicious! It’s got all the right elements for a savory and tangy dish. The quick-pickled onion sounds like a great touch for adding some zing to balance the richness of the bacon and dressing.
Ingredients
Potatoes:
Quick-Pickled Onion:
Instructions
- For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half, and transfer to a bowl.
- For the bacon: Fry the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces, and reserve.
- For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes, and dill in a small bowl and whisk until the honey is completely dissolved. Add 120 ml (1/2 cup) water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to an airtight container. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
- For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire, and salt in a medium bowl until combined.
- Assembling the salad: Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon, and half the chopped parsley, then toss. To serve, garnish with the remaining parsley, bacon, and pickled red onions.
Notes
- Choose the Right Potatoes : Baby Yukon gold potatoes work best because they are creamy and hold their shape well. Avoid waxy potatoes, as they might become mushy when mixed with the dressing.
- Don’t Overcook the Potatoes : Be careful not to overcook the potatoes. They should be fork-tender but not falling apart. Test them by poking a fork in the center after 10 minutes of boiling.
- Crisp Up the Bacon : Fry the bacon until it’s really crispy to add a satisfying crunch to the salad. If it’s too soft, it won’t have the right texture in the dish.
- Make the Pickled Onions Ahead : For maximum flavor, make the quick-pickled onions at least 30 minutes before serving. This allows the flavors to blend and the onions to marinate nicely.
- Taste and Adjust the Dressing : Don’t hesitate to tweak the dressing to your liking. Add more BBQ sauce for extra tang, or a bit more honey for sweetness if needed. The dressing should be balanced and creamy with a hint of tang.
BBQ Potato Salad