Copycat Thomas Bbq Potato Salad Food

BBQ POTATO SALAD

Steps:

• For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
• For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
• For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
• Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.

GRILLED BARBECUE POTATO SALAD

Steps:

• Preheat a grill to 400 degrees F using indirect heat. Oil the grill grates.
• Cut the potatoes into 1-inch chunks and add to a bowl with the olive oil, garlic salt and pepper. Toss to coat. Place the potatoes directly on the oiled cooking grates (if needed, use a grill basket so the potatoes don't fall through). Cook, turning as needed, until done, about 30 minutes.
• In a mixing bowl combine the mayonnaise, KC-Style Chipotle BBQ Sauce and jalapeno juice. Gently fold in the warm potatoes, bacon, celery and green onions. Garnish with a couple slices of green onion on top and serve immediately.
• Mix together the ketchup, sugar, chipotle, Worcestershire, molasses, vinegar, ancho powder, salt, pepper, cocoa, liquid smoke, oregano, thyme and mustard powder in a saucepan and gently warm over medium heat, stirring continuously, until the sugar dissolves. Do not boil.
• The sauce can be used immediately. The flavors will continue to meld if allowed to rest in the refrigerator overnight.

RUDY'S POTATO SALAD RECIPE - (3.2/5)

Steps:

• Mix together potatoes, mayonnaise, mustard, celery, pickles, onion, pimiento, salt and pepper in a bowl and store in the fridge.

GOODWOOD'S POTATO SALAD

Steps:

• Mix all ingredients together in a large mixing bowl.
• Chill for a minimum of 1 hour and serve.

TEST KITCHEN'S FAVORITE POTATO SALAD

Steps:

• Peel potatoes. Slice lengthwise into 1-inch-thick planks. Lay flat and slice again into 1-inch-thick strips. Stack strips together and cut crosswise into even cubes.
• In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are tender and easily pierced with the tip of a knife, 8 to 9 minutes. Drain and transfer to a bowl. Toss with 2 tablespoons vinegar; season with salt and pepper. Let cool completely, about 30 minutes.
• Meanwhile, whisk together mayonnaise, mustard, remaining 1 tablespoon vinegar. Stir in celery, cornichons, and scallions. Gently fold mayonnaise mixture into cooked potatoes; season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).