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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 27%
  • Fat: 5.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 3.6g
  • Carbohydrate: 31g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 342mg
  • Calcium: 33mg

Ingredients

  • 3 pounds red potatoes, cut into 1/2-inch pieces
  • 3 tablespoons Kansas City Dry Rub
  • 1 1/2 teaspoons salt, divided
  • 1/4 cup Kansas City Barbecue Sauce
  • 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

  1. 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.
  2. 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.
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