Rating: 4 stars
1567 Ratings
  • 5 star values: 0
  • 4 star values: 1567
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1,567 Ratings

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

July 2007

Gallery

Credit: © John Kernick

Recipe Summary test

active:
45 mins
total:
1 hr 30 mins
Yield:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement