Incredible Beef Resepi - Lamb Loin with Pomegranate Molasses Glaze

Bacon and pickled onions add extra layers of flavour to this potato side dish.
Directions for: BBQ Potato Salad

Ingredients

Potatoes

3 lb(s) baby Yukon gold potatoes

2 Tbsp kosher salt

8 slices thick-cut bacon

Quick-Pickled Onion

cup red wine vinegar

1 - 2 Tbsp honey

1 tsp red chile flakes

1 tsp dried dill

1 small red onion, thinly sliced

Dressing

cup mayonnaise

cup BBQ sauce

2 Tbsp whole-grain mustard

1 - 2 Tbsp apple cider vinegar

1 tsp freshly ground black pepper

3 dashes Worcestershire sauce

1 pinch kosher salt

cup fresh parsley leaves

Directions

Potatoes

1. Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.

2. Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.

Quick-Pickled Onion

1. Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.

Dressing

1. Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.

2. Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.

See more: Bacon, BBQ, Potatoes, Salad, Side