BBQ season is in full swing here in Kansas as I’m sure it is in most other places. That means awesome meats, fruity desserts and savory side dishes. This recipe is perfect for your next BBQ or any time for that matter. The dressing for the potatoes is very flavorful and complements many types of main dishes. Makes 6 servings
2 cups diced potatoes (peeled or unpeeled)
2 large pickle spears (preferably homemade pickles!)
1/4 cup salad dressing (I prefer homemade poppy seed, ranch or mayo)
1 Tbsp vinegar (I used tarragon vinegar)
1 tsp honey
1/2 tsp black pepper
1/2 tsp ground mustard
- In a large stockpot, bring potatoes to a boil. Cover and cook for about 10-20 minutes (depending on how large the potato pieces are. You should be able to cut them with a fork but you don’t want them completely mushy.
- In a small blender, combine pickle spears, salad dressing, vinegar, honey, pepper and mustard. Blend until smooth and there are only small pickle pieces.
- Once potatoes are cooked, drain them and put them in an ice bath. Basically, drain the water out, put the potatoes back in the pot and cover with ice cubes. This will quickly cool the potatoes so you can add the sauce. Once the ice has melted, drain potatoes again.
- Place the potatoes in a bowl that can be easily covered. Pour sauce over potatoes and stir until combined. Cover and refrigerate for at least 2 hours before serving.