Potato Salad With Bacon And Barbecue Sauce
|Small red potatoes||4 Pound|
|Lean bacon||1⁄2 Pound, thinly sliced (Preferably Applewood-Smoked)|
|Mayonnaise||1 1⁄4 Cup (20 tbs)|
|Barbecue sauce||2 Tablespoon|
|Mustard oil/Spicy mustard||2 Tablespoon|
|Sherry vinegar||2 Tablespoon|
|Celery ribs||2 , diced|
|Red onion||1 Small, minced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped tarragon||1 Tablespoon|
|Freshly ground pepper||To Taste|
|Onion sprouts||1⁄4 Cup (4 tbs) (For Garnish)|
1. In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.
2. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain the strips on paper towels until cool enough to handle, then coarsely crumble.
3. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard oil and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.
4. Add the celery, red onion, parsley and tarragon to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and sprouts, then serve.