David Venable's Bacon & Barbecue Potato Salad

By davidv

Ingredients

• 4 lbs. small red potatoes, quartered or halved depending on size
• 2 celery ribs, diced
• 1/2 lb. bacon, preferably applewood-smoked, thinly sliced
• 1 small red onion, minced
• 1-1/4 cups mayonnaise
• 1/4 cup chopped parsley
• 2 Tbsp. barbecue sauce
• 1 Tbsp. chopped tarragon
• 2 Tbsp. spicy mustard
• 2 Tbsp. white vinegar
• Chopped scallions for garnish
• Dash of hot sauce
• Salt and freshly ground pepper

Details

Servings 12
Adapted from qvc.com

Preparation

Step 1

In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard, vinegar, and hot sauce. Fold the dressing into the potatoes while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes. Add the celery, red onion, parsley, and tarragon to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and chopped scallions, then serve.