Oven Roasted Barbecue Potato Salad
Ingredients
· 5 lbs. yellow or russet potatoes, scrubbed and cut into a 1" dice
· 1 tablespoon salt
· 1-1/2 teaspoon fresh ground black pepper
· 2 tablespoons olive oil
· 1 lb. bacon, cooked and chopped
· 2 cups diced celery
· 1/2 cup scallions, chopped
Dressing
· 1 cup mayonnaise
· 1 cup Head Country Chipotle BAR-B-QUE Sauce
· 1 tablespoon Dijon
· 2 tablespoons chopped parsley
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
Instructions
Preheat the oven to 400 degrees.
Toss the potatoes in a large bowl with the salt, pepper and olive oil then spread out onto 2 baking sheets that have been sprayed with cooking spray.
Bake for 45-50 minutes, tossing twice in between cooking, until the potatoes are tender and lightly browned.
Remove the potatoes from the oven to cool.
Make the dressing by adding the barbecue sauce, mayonnaise, Dijon, parsley, salt and pepper to a bowl and whisking together.
Add the roasted and cooled potatoes to a large bowl along with the scallions, celery and bacon. Pour the dressing over the ingredients in the bowl and toss together until well combined.
Garnish with more chopped parsley.
Serve at room temperature or chill and serve when needed.
This post has been brought to you by our friends at Head Country Bar-B-Que Sauce, all opinions here are mine.
Head Country has a lot of great varieties like these here, so I’m thinking I’m going to need to try this Oven Roasted BBQ Potato Salad with a few more of their sauces since the first one worked out so well…
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Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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