• 10servings
  • 90minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 pounds small red potatoes

  2. 1/2 pound lean bacon, preferably applewood-smoked, thinly sliced

  3. 1 1/4 cups mayonnaise

  4. 2 tablespoons barbecue sauce

  5. 2 tablespoons mustard oil or spicy mustard

  6. 2 tablespoons sherry vinegar

  7. 2 celery ribs, diced

  8. 1 small red onion, minced

  9. 1/4 cup chopped parsley

  10. 1 tablespoon chopped tarragon

  11. Salt and freshly ground pepper

  12. 1/4 cup onion sprouts, for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.

  3. 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.

  4. 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.


Send feedback