Barbs Potato Salad Recipes

Steps:

• 1. Boil whole potatoes until fork tender. Remove from water and allow to cool. Meanwhile, chop the onion, celery and eggs. Set aside. When potatoes are cool enough to handle, peel. Cut into bite sized pieces. Add onion, celery, and egg. In separate bowl combine Miracle whip and mustard. Pour over potato mixture. Stir to evenly distribute dressing. Refrigerate and serve cold.

Steps:

• Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
• While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
• Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
• Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.

Steps:

• Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours.
• Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.