Salt Lake Style Potato Salad Recipe
Ingredients:
1/3 c of barbecue sauce
1/2 c of dill pickle syrup (from drained dill pickles)
salt & pepper
1/3 c of vinaigrette
1 onion (large); sliced
1 c of mayonnaise
1 tsp of celery seeds
5 potatoes (large)
Directions:
Plunge potatoes into a pot of lightly-salted boiling water. Cook it until soft but make sure that it is still firm. If you pierce it with a fork and the fork easily goes through, it means that the potatoes are ready.
Drain, cool, and then cut it into 3/4-inch cubes. Place it in a large mixing bowl. Add a dash of celery seeds, salt and pepper. Toss and let it cool inside the fridge.
Meanwhile, soak the diced onions in pickle juice. Let it chill for about 6 hours.
When the onions are ready, drain the pickle juice. Combine the onions to the potato mixture. Pour barbecue sauce together with vinaigrette over the potatoes; then toss well to evenly coat the ingredients.
Chill for a minimum of an hour. Once it is ready, add the mayonnaise. Sprinkle with a dash of salt and pepper. Toss well.
Garnish the salad with a sprig of parsley prior to serving.
>> Salt Lake Style Potato Salad Recipe