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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Barbecue Potato Salad Recipe

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This recipe for Barbecue Potato Salad is from Live, Laugh, Love & Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 5lb. bag Yukon gold potatoes
2 cups mayo
1 1/2 tbsp. mustard
1/2 cup barbecue sauce (personal choice) I use Sweet Baby Ray's
5 stalks of celery (diced)
1/3 cup sweet relish
5 hard boiled eggs
1/2 tsp. lemon juice
dash of worcestershire
salt & pepper to taste
Directions:
Directions:
Peel potatoes & boil in water (whole) until tender throughout. Set aside & cool completely. In a medium bowl mix egg, relish, celery, mayo, mustard, barbecue sauce, lemon juice, worcestershire, salt & pepper. In a large bowl dice up cooled potatoes & slowly add the creamed mixture until thoroughly coated & very creamy. If it is not creamy enough mix more sauce & add in. Cool in fridge 2-3 hours.
Number Of Servings:
Number Of Servings:
12 large servings
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
This is our favorite way to make potato salad ~ an old southern recipe we came across in North Carolina & I tweaked it a bit :)

 

 

 

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