KC-Style Potato Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
In this inventive take on the classic summertime side dish, dry rub flavors the potatoes' cooking water, much the same way crab boil seasons seafood, and barbecue sauce brings extra pizzazz to the dressing.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 187
Caloriesfromfat 27 %
Fat 5.6 g
Satfat 0.4 g
Monofat 3.1 g
Polyfat 1.7 g
Protein 3.6 g
Carbohydrate 31 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 342 mg
Calcium 33 mg

Ingredients

3 pounds red potatoes, cut into 1/2-inch pieces
3 tablespoons Kansas City Dry Rub
1 1/2 teaspoons salt, divided
3 tablespoons canola oil
2 tablespoons cider vinegar
2 teaspoons prepared mustard
1 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped fresh parsley
1/2 teaspoon black pepper

Preparation

Place potatoes in a large saucepan; cover with water. Stir in Kansas City Dry Rub and 1 teaspoon salt. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.

Combine Kansas City Barbecue Sauce, oil, vinegar, and mustard in a large bowl; stir with a whisk. Add warm potatoes, and toss to coat. Add remaining 1/2 teaspoon salt, celery, onion, parsley, and pepper; toss to combine. Let stand 20 minutes; serve at room temperature.

Note:

Bill and Cheryl Jamison,

July 2007