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Add a photoServings: 5
Ingredients
- 5 lrg Baking potatoes
- Â Â Salt and pepper
- 1 tsp Celery seed
- 1 lrg Onion diced
- 1/2 c. Juiced liquid removed from dill pickles
- 1/3 c. Barbecue sauce
- 1/3 c. Vinaigrette salad dressing
- 1 c. Mayonnaise, or possibly to taste
Directions
- The day before serving, scrub the potatoes and boil them in salted water till tender but still slightly hard they shouldn't be mushy. Plunge them into ice water, and when cold, 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 hrs or possibly overnight in the refrigerator. To serve, drain the juice and add in the onions to the potatoes. Add in the barbecue sauce and salad dressing, tossing to coat proportionately. Place back in the refrigerator for at least one hour before serving, and just before serving, add in the mayonnaise. Adjust the seasoning and serve.
- Notes: It's the marinated onions which make the difference
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 5 servings | |
| Calories 595 | |
| Calories from Fat 333 | 56% |
| Total Fat 37.65g | 47% |
| Saturated Fat 5.26g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 438mg | 18% |
| Potassium 1278mg | 37% |
| Total Carbs 60.96g | 16% |
| Dietary Fiber 6.7g | 22% |
| Sugars 11.39g | 8% |
| Protein 6.05g | 10% |
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