Handheld BBQ Potato Salad
by blue room
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.
- 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
1Sprinkle the oiled potatoes with salt and bake on a baking sheet or rack in a 400º oven for 45 minutes to 1 hour, until soft inside and crisp outside. Cool completely.
2Slice 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.
3Chop potato flesh, mix with onion and celery, salt and pepper.
4Combine the KC Masterpiece Original with the mayonnaise and stir into the potato mixture.
5Spoon 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.
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