Best Red Potato Salad Goes With Bbq Recipes

RED POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

PERFECT POTLUCK POTATO SALAD

Steps:

• Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
• Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
• Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
• While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
• Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
• Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.

BARBEQUE POTATO SALAD

Steps:

• Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours.
• Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.

RED POTATO SALAD - GOES WITH BBQ

Steps:

• Main ingredients:.
• 1 large (or two medium) celery sticks, washed and trimmed, finely diced.
• 1/4 medium-sized red onion, finely diced.
• 12 to 15 dollar size red potatoes (i.e. small round red potatoes).
• -Boil in a pot of water until "fork firm" (not fork tender).
• -Place in an ice bath for 5 mins to cool, then pat dry.
• -Cut each potato into quarters.
• Dressing base:.
• 1/2 cup of light mayonnaise (add another quarter cup if you like a creamier texture).
• ¾ teaspoon of celery seed.
• 1½ teaspoons salt.
• 1 teaspoon white pepper (black is also fine).
• ¼ teaspoon of chili or cayenne pepper.
• 3 tablespoons honey.
• 2 tablespoons sweet dill pickle relish (optional).
• ** Whisk these ingredients together.
• Vinaigrette base:.
• 1 tablespoon Dijon mustard.
• 1 tablespoon of honey.
• 1 medium-sized lemon.
• 2 teaspoons of apple cider vinegar.
• 2 tablespoons of olive oil (or extra virgin olive oil).
• 1/8 teaspoon of salt.
• 1/8 teaspoon of white (or black) pepper.
• 1/8 teaspoon of ground thyme.
• ** Whisk these ingredients together.
• Combine ingredients:.
• •In a large bowl, combine the main ingredients and the dressing base, stir together.
• •Then add three (3) tablespoons of the vinaigrette base to the mixture and combine.
• •Taste.
• •Add one (1) tablespoon more of the vinaigrette base, if you want a more "fortified" flavor. (Discard left over vinaigrette or save and use with a green salad).
• •Place in a bowl and let sit in the refrigerator for 30 mins to further cool and allow the flavors combine.

RED POTATO AND EGG SALAD

Steps:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.