Recipes Salads Potato Salad Potato Salad with Bacon and Barbecue Sauce 4.0 (1,565) Add your rating & review The mayonnaise dressing for this potato salad gets pungency from mustard oil (store-bought spicy mustard works fine, too) and a hit of smoky-sweet flavor from bacon and bottled barbecue sauce. More Make-Ahead Picnic Salads By Laurent Tourondel Laurent Tourondel Instagram A 1998 F&W Best New Chef, Laurent Tourondel is known for decades of BLT and LT restaurants, including BLT Steak and BLT Fish, LT Burger, LT Steak & Seafood, LT Bar & Grill, and LT Above. Today he operates more than a dozen concepts in New York, New Jersey, North Carolina, and Florida. Food & Wine's Editorial Guidelines Updated on June 13, 2019 Print Rate It Share Share Tweet Pin Email Star chef Laurent Tourondel, known for his BLT Restaurant Group, let us in on all his Fourth of July celebration secrets with seven stellar recipes you should definitely make this holiday. From four cheese-stuffed portabellos to Asian-style spicy coleslaw, Laurent Tourondel showcases his incredible ability to revitalize traditional American flavors. Photo: © John Kernick Active Time: 45 mins Total Time: 1 hrs 30 mins Yield: 10 Ingredients 4 pounds small red potatoes 1/2 pound lean bacon, preferably applewood-smoked, thinly sliced 1 1/4 cups mayonnaise 2 tablespoons barbecue sauce 2 tablespoons mustard oil or spicy mustard 2 tablespoons sherry vinegar 2 celery ribs, diced 1 small red onion, minced 1/4 cup chopped parsley 1 tablespoon chopped tarragon Salt and freshly ground pepper 1/4 cup onion sprouts, for garnish (optional) Directions In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard oil and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes. Add the celery, red onion, parsley and tarragon to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and sprouts, then serve. Make Ahead The ungarnished salad can be refrigerated overnight. Serve lightly chilled or at room temperature. Rate it Print