Ingredients with Measurements:
- 2 pounds of potatoes, peeled and cubed
- 1/2 cup of mayonnaise
- 1/4 cup of barbecue sauce
- 1/4 cup of diced red onion
- 1/4 cup of diced celery
- 1/4 cup of diced red bell pepper
- 1/4 cup of diced green bell pepper
- 2 tablespoons of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes until they are tender but still firm, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, combine the mayonnaise, barbecue sauce, red onion, celery, red and green bell pepper, and parsley. Mix well.
3. Add the cooled potatoes to the mixing bowl and stir until the potatoes are coated with the dressing.
4. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- None
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 235
- Fat: 13g
- Carbohydrates: 27g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of potato you prefer, such as red or Yukon gold potatoes.
- If you don't have barbecue sauce, you can use ketchup or tomato sauce instead.
- You can substitute the red and green bell peppers with any other type of bell pepper or omit them altogether.
Variations:
- You can add cooked bacon, hard-boiled eggs, or shredded cheese for extra flavor.
- For a spicy twist, add a diced jalapeno pepper or a few dashes of hot sauce.
Tips and tricks:
- Be sure to let the potatoes cool completely before adding them to the dressing to prevent the dressing from becoming runny.
- You can make this potato salad a day ahead and store it in the refrigerator until ready to serve.
- If the potato salad is too dry, add a little more mayonnaise or barbecue sauce.
Storage instructions:
- Store the potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This potato salad is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
- Garnish with additional chopped parsley or sliced green onions.
Garnishes:
- Chopped parsley or sliced green onions
Pairings:
- This potato salad pairs well with grilled meats, such as chicken, steak, or ribs.
Suggested side dishes:
- Corn on the cob, baked beans, or coleslaw
Troubleshooting advice:
- If the potato salad is too runny, add more potatoes or refrigerate it for a longer period of time to allow the dressing to thicken.
Food safety advice:
- Be sure to store the potato salad in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Potato salad is a classic American dish that has been around for over 100 years. It is believed to have originated in Germany and was brought to the United States by immigrants.
Flavor profiles:
- This potato salad has a creamy and tangy flavor with a hint of smokiness from the barbecue sauce.
Serving suggestions:
- Serve this potato salad as a side dish at your next barbecue or picnic.
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