Barbecued Potato Salad
Barbecued potato salad is a popular side dish for summer barbecues and picnics in the United States.
This is vegetarian and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Barbecued Potato Salad
Ingredients
Instructions
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Boil the potatoes until tender, then drain and let them cool.
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Cut the potatoes into bite-sized pieces and place them in a large bowl.
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Finely chop the red onion and celery stalks, then add them to the bowl with the potatoes.
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In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper.
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Pour the dressing over the potato mixture and toss until well coated.
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Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
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Before serving, garnish with fresh parsley. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 3g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
