KC-Style Potato Salad
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.
Recipe by Cooking Light July 2007
Gallery
Credit:
Randy Mayor; Styling: Leigh Ann Ross
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
187 calories; calories from fat 27%; fat 5.6g; saturated fat 0.4g; mono fat 3.1g; poly fat 1.7g; protein 3.6g; carbohydrates 31g; fiber 3.5g; iron 1.5mg; sodium 342mg; calcium 33mg.