| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
5 |
Servings |
INGREDIENTS
| 5 |
lg |
Baking potatoes |
|
|
Salt and pepper |
| 1 |
ts |
Celery seed |
| 1 |
lg |
Onion diced |
| 1/2 |
c |
Juiced drained from dill pickles |
| 1/3 |
c |
Barbecue sauce |
| 1/3 |
c |
Vinaigrette salad dressing |
| 1 |
c |
Mayonnaise, or to taste |
INSTRUCTIONS
The day before serving, scrub the potatoes and boil them in salted water
until tender but still slightly firm they should not be mushy. 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. Marinate the onion
in the pickle for a few hours or overnight in the refrigerator. To serve,
drain the juice and add the onions to the potatoes. Add the barbecue sauce
and salad dressing, tossing to coat evenly. Place back in the refrigerator
for at least one hour before serving, and just before serving, add the
mayonnaise. Adjust the seasoning and serve.
Notes: It's the marinated onions that make the difference
Posted to EAT-L Digest 29 Aug 96
Recipe by: The Salt Lick, Driftwood, Texas
From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
Date: Fri, 30 Aug 1996 10:41:54 +0100
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