Recipe(tried): BBQ Potato Salad (Corky's BBQ of Memphis)

BBQ POTATO SALAD (at Corky's BBQ of Memphis)

Chuck's comment:
An interesting variation on potato salad includes utilizing bbq sauce. Turns a mayo based potato salad slightly redish...very good though. A lot of customers liked it.

5 pounds Idaho potatoes (bake/see directions)
1/4 cup water
1/2 cup vinegar
1/2 cup sugar
salt and fresh ground black pepper (to taste)
2 teaspoons celery seeds
3 large eggs, hard-boiled -- slice or chopped
1 small onion -- finely chopped
1/2 cup chopped fresh parsley
2 medium carrots -- peeled/shredded
2 stalks celery -- finely sliced
1 to 1 1/2 cup mayonnaise (Hellmans/Best Foods)
1/4 cup sour cream
1 teaspoon dry mustard
1/4 cup Corky's BBQ Sauce -- or your favorite*

Bake the potatoes off until they are just done (you want to be able to peel and slice or dice them - (don't boil them - this way they stay dry and not water
loged); After they cool, remove the skins and slice or dice them as you wish

Boil 1/4 cup water, 1/2 c vinegar and 1/2 c sugar till the sugar is dissolved Let it cool and pour it over the potatoes...add salt and pepper to taste and 2 tsp celery seeds.

Add 3 chopped hard boiled eggs; Add 1 small finely chopped onion; Add 1/2 cup chopped parsley; Add 2 carrots (shredded); Add 2 stalks chopped celery; Add 1 to 1-1/2 cups mayo (Start with 1 cup and see how you like it); Add 1/4 cup sour cream; Add 1 tsp dry mustard; Add 1/4 cup favorite BBQ sauce (final amount to taste and appearance)*

- Do not over mix though.

* YOU MAY OR NOT LIKE THE BBQ SAUCE IN THE POTATO SALAD - LOTS OF OUR CUSTOMERS DID. SO, TAKE A LITTLE IN A BOWL AND JUST TRY ADDING SOME BBQ SAUCE TO THAT TINY PORTION AND SEE WHAT YOU THINK

Makes 12 servings

Hope you enjoy it.

Emailed to Tom Shunick - A Westminster Receptarist - October 2, 2004