Carolina Gold Barbecue Potato Salad
Potato salad with a sweet tangy kick: Carolina Gold BBQ style!
Servings: 8
Ingredients
- 3 lbs Yukon Gold potatoes or other waxy yellow variety
- 1 cup diced celery
- 1 cup diced sweet onion
dressing
- 1 cup mayonnaise
- 1/2 cup Carolina gold barbecue sauce, homemade recipe here
- 1 Tbsp yellow mustard
- 1 tsp smoked sea salt
- coarse ground black pepper to taste
garnish, optional
- snipped chives
Instructions
- Peel the potatoes and cut any larger potatoes in half lengthwise so they all cook evenly. Cover with cold water and add a tablespoon of salt. Bring to a boil and cook until just tender. Check with the tip of a sharp knife.
- While the potatoes are cooking put the celery and onions in a large mixing bowl. Set aside.
- Whisk together the dressing ingredients until smooth. Taste to adjust anything to your liking.
- Drain and cut the potatoes, while still hot, into large dice.
- As you cut the potatoes, add to the celery and onions and drizzle with some of the dressing as you go. Once all the potatoes are in, add more dressing and toss gently. The hot potatoes will drink in that dressing. Note: you may not need or want all of the dressing. You can reserve the extra in the refrigerator and add later if needed.
- Chill the potato salad completely before serving. Garnish with snipped chives and cracked black pepper.
- Potato salad will last up to a week, refrigerated.
Nutrition
Calories: 361 kcal · Carbohydrates: 39 g · Protein: 4 g · Fat: 21 g · Saturated Fat: 3 g · Polyunsaturated Fat: 13 g · Monounsaturated Fat: 5 g · Trans Fat: 0.1 g · Cholesterol: 12 mg · Sodium: 695 mg · Potassium: 823 mg · Fiber: 4 g · Sugar: 9 g · Vitamin A: 120 IU · Vitamin C: 35 mg · Calcium: 39 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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