Potato Salad with Bacon and Barbecue Sauce

1. 1

   In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat.

2. 2

   Cook until the potatoes are tender, about 35 minutes.

3. 3

   Drain the potatoes and, when they are cool enough to handle, slice them in half.

4. 4

   Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes.

5. 5

   Drain on paper towels and coarsely crumble.

6. 6

   In a large bowl, mix the mayonnaise with the barbecue sauce, mustard oil and sherry vinegar.

7. 7

   Fold the potatoes into the dressing while they are still warm.

8. 8

   Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.

9. 9

   Add the celery, red onion, parsley and tarragon to the potatoes and season with salt and pepper.

10. 10

    Let stand for an additional 20 minutes, stirring a few times.

11. 11

    Garnish with the bacon and sprouts, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.