Potato Salad with Bacon and Barbecue Sauce

Name: Potato Salad with Bacon and Barbecue Sauce
Total time: 90 min
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)

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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

Updated on June 13, 2019

Potato salad — 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.