Salt Lake Potato Salad
Instructions:
- 5 large baking potatoes
- ï€ salt and pepper
- ï€ 1 teaspoon celery seed
- ï€ 1 large onion diced
- ï€ 1/2 cup juice drained from dill pickles
- ï€ 1/3 cup barbecue sauce
- ï€ 1/3 cup vinaigrette salad dressing
- ï€ 1 cup mayonnaise, or to taste
- The day before serving, scrub the potatoes and boil them in salted water until tender but still slightly firm they should not be mushy.
- ï€ Plunge them into ice water, and when cool, peel them and cut them into 3/4 inch dice. Season the potatoes with salt, pepper, and celery seed.
- ï€ Marinate the onion in the pickle juice for a few hours or overnight in the refrigerator.
- ï€ To serve, drain the juice and add the onions to the potatoes.
- ï€ Add the barbecue sauce and salad dressing, tossing to coat evenly.
- ï€ Place back in the refrigerator for at least one hour before serving, and just before serving, add the mayonnaise. adjust the seasoning and serve.