Barbecue Potato Salad

As I sit here writing this it is the week before the unofficial start of barbecue season, memorial day here in the states. One of the biggest staples of any backyard barbecue is the classic potato salad. This barbecue potato salad recipe has all of the flavors of the classic red potato salad with the addition of BBQ sauce and flavorful tarragon. The tarragon had a great bold fresh flavor that really spices up the salad and bring it to a new level and the barbecue sauce adds a sweet and smokey flavor that goes great with grilled accompaniments. Check out the recipe below in the post.

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In a large pot, add the potatoes and fill with cold water to just covering the potatoes. And bring to a boil over medium heat. Cook potatoes for 25-30 minutes or until potatoes are fork tender. Drain the potatoes and cool under cold water. In a skillet while potatoes are cooling, cook the bacon over medium heat until crispy.

In a large bowl, mix the mayonnaise, barbecue sauce, vinegar and mustard until combine. Add the potatoes to the bowl and stir until all potatoes are coated. Add the celery, onion, tarragon and half of the bacon and parsley. Season with salt and pepper.

Let the salad refrigerate for 3-4 hours or overnight preferred. Garnish with remaining bacon and parsley. Serve the salad chilled to room temperature for few hours

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