BBQ Potato Salad

This is another Vail Fourth of July recipe. Appropriate that I found it in a series of cookbooks that Ryan and Jenn gave me for Christmas one year. Whenever there’s a summer potluck or get together, it’s either the cous cous salad or this one that I bring. This one is great with BBQ ribs or BBQ chicken since you can use the same barbecue sauce for both. Made it for the Supkos last meal in the VFW.

4 lbs small red potatoes

1/2 lb bacon, preferably applewood-smoked

1 1/4 cups of mayonnaise

2 T barbecue sauce

2 T whole grain mustard

2 T sherry vinegar

2 celery ribs, diced

1 small red onion, diced

1/4 cup chopped parsley

1 T chopped tarragon

Salt and pepper

~ Chop potatoes into bite-sized pieces.

~ In a large pot, cover the potatoes with cold salted water. Cook until tender, about 23 minutes.

~ Drain potatoes and sprinkle immediately with sherry vinegar.

~ Crisp bacon and crumble, set aside.

~ Mix mayonnaise, barbecue sauce, and mustard.

~ Fold into potatoes while still warm.

~ Let stand to absorb the sauce until potatoes are cool, stirring a few times.

~ Add celery, onion, parsley, tarragon, salt, and pepper.

~ Let stand for another 20 minutes to absorb flavors, stirring a few times.

~ Even better if you make this a day ahead of time and let sit in the refrigerator to absorb flavors.

~ Add bacon before serving. Garnish with parsley and tarragon.