BBQ Potato Salad
This Texas-Style BBQ potato salad recipe is both savory and tangy with a slightly sweet taste, as well as gluten-free. Ever notice how BBQ joints have some of the best potato salad? We love this knock-off recipe for BBQ joint potato salad. BBQ joints all have their own spin on the potato salad. We think this combo (put together after tasting several versions) is a great addition to any barbecued meat. Our smashed BBQ potato salad recipe is sure to please.
Equipment
- 1 large stock pot
- 1 small saucepan
- 1 small bowl
- 1 large bowl
- 1 large metal spoon
- 1 potato masher
Ingredients
Step One Ingredients
- 1 large yellow onion diced
- 1/2 cup dill pickle juice
- 1/2 cup chopped dill pickles
Step Two Ingredients
- 8 medium russet potatoes
- 1 pot water to cover
Step Three Ingredients
- 1 tbsp brown sugar (you may substitute white granulated sugar)
- 1 tbsp organic natural honey
- 1 tbsp organic molasses
- 1 tbsp Worcestershire Sauce
- 1 tsp ground mustard
- 1/4 tsp ground turmeric
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp ground fennel
- 1/4 tsp ground anise
- 1 small pinch ground cayenne pepper (optional)
- 1/4 cup olive oil
Instructions
Step One Instructions
- Dice onion; cover onion with pickle juice in small bowl
- Chop the dill pickles (approx. ½ cup total chopped pickles)
- Add chopped pickles to onion and pickle juice
- Keep in refrigerator until potato salad completion
Step Two Instructions
- Clean and place 8 medium russet potatoes into large pan or stock pot.
- Boil potatoes with the skin on for approximately 30 minutes.
- Check for doneness before peeling.
- Let cool slightly and peel skins off.
- You can run some tepid water over them while pulling the skins off.
- Preparing your potatoes this way prevents the potato salad from becoming soggy.
- Place potatoes in a large bowl and take your potato masher, smash each potato and continue to separate pieces with your masher or a fork so no large chunks are left.
- Potatoes should still be lumpy when finished.
- Pour pickle juice, onion, and chopped pickles over the potatoes and fold until evenly distributed.
Step Three Instructions
- Mix sugar together with the honey, molasses and 1 T Worcestershire sauce into a small sauce pan.
- Combine the spices (ground mustard, turmeric, clove, cinnamon, fennel, and anise) adding to the above mixture.
- Add a pinch of cayenne if desired.
- Heat on low for 5 minutes and allow to cool slightly.
- Add ¼ cup olive oil to mixture stirring well.
Step Four Instructions
- Mix together celery seed, yellow mustard, mayonaise, salt and pepper. Add mixture to the cooled saucepan with previously combined ingredients.
- Fold all the ingredients (from saucepan as completed above) into the potato, pickle, onion mixture.
- Additional salt and black pepper to taste, if desired (be aware the pickle juice has sodium and tastes salty as well).
Notes
Boil potatoes with peeling on and peel while still warm. This prevents your potato salad from becoming soggy. See below for additional instructions:
Cover potatoes with water in a large pan. Boil potatoes with the skin on for approximately 30 minutes. Check for doneness before peeling. Let cool slightly and peel the skins off. You can run some tepid water over them while pulling the skins off. Preparing your potatoes this way prevents potato salad from becoming soggy.
Place potatoes in a large bowl and take your potato masher, smash each potato and continue to separate pieces with your masher or a fork so no large chunks are left. It should still be lumpy when finished. Pour pickle juice, onion, and chopped pickles over the potatoes and fold until evenly distributed.
Nutrition
Serving: 6ouncesCalories: 255kcalCarbohydrates: 40gProtein: 4gFat: 20gSodium: 999mgPotassium: 668mgFiber: 4gSugar: 6gVitamin C: 47mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!