Barbeque Potato Salad

With summer winding down, it was time to try out those recipes we saw but hadn't the chance to get to.  This salad with the barbeque sauce in the dressing intrigued my hubby. Hubby has seen this on Food Network and was itching to make it, but he didn't have the time.  He did make the pickled red onions for me and I completed the rest of the recipe.  Now, I am not a big fam of mayonnaise dressings, but I did like this one.  If you want to give this a try, you still have time this barbeque season.   

Ingredients

Potatoes:

3 pounds baby Yukon gold potatoes

2 tablespoons kosher salt 

8 slices thick-cut bacon 

Quick-Pickled Onion:

1/2 cup red wine vinegar

1 to 2 tablespoons honey 

1 teaspoon red chile flakes 

1 teaspoon dried dill 

1 small red onion, thinly sliced 

Dressing:

3/4 cup mayonnaise

1/4 cup BBQ sauce 

2 tablespoons whole-grain mustard 

1 to 2 tablespoons apple cider vinegar 

1 teaspoon freshly ground black pepper 

3 dashes Worcestershire sauce 

1 pinch of kosher salt 

1/2 cup fresh parsley leaves

Directions

For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.

Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.

For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.

For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.

Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions