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Ingredients
5 Medium large baking potatoes
1 Large red onion
1 Cup celery, chopped
1/4 Cup dill pickle juice
1/4 Cup barbecue sauce
Enough mayonnaise to bind
1/4 Cup parsley, chopped
Instructions
Scrub potatoes and place in pot of cold water to cover. Boil 30 minutes or until fork tender, drain and cool 15 minutes.
Marinate celery and onion in pickle juice while potatoes cooling.
Peel potatoes and cut into chunks. While still slightly warm add vegetables and juice. Add mayonnaise and BBQ sauce. Stir with wooden spoon and mix until well well combined.
Chill until ready to serve. Add 1/4 cup chopped parsley, stir again and serve.