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.

By Bill and Cheryl Jamison
Recipe by Cooking Light July 2007

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

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.
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