Handheld BBQ Potato Salad Recipe blue room

1. 1

   Sprinkle the oiled potatoes with salt and bake on a baking sheet or rack in a 400 degrees oven for 45 minutes to 1 hour, until soft inside and crisp outside.

2. 2

   Cool completely.

3. 3

   Slice cooled potatoes in half lengthwise and carefully scoop out the flesh, leaving about a 1/4 inch shell.

4. 4

   Sprinkle the inside of the shells lightly with salt or KC Masterpiece Barbecue Seasoning.

5. 5

   Chop potato flesh, mix with onion and celery, salt and pepper.

6. 6

   Combine the KC Masterpiece Original with the mayonnaise and stir into the potato mixture.

7. 7

   Spoon the potato salad into the potato skins.

8. 8

   Grind some black pepper over the top if you like.

9. 9

   Keep chilled until serving, just as with any mayonnaise based salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.