Boost your next backyard BBQ with our savory potato salad!
- Recipes by Chef Steph
INGREDIENTS:
- 5 pounds potatoes, peeled and cubed (about 8 cups)
- 1/3 cup sugar
- 1/3 cup cider vinegar
- 1/4 cup canola oil
- 1 can (14-1/2 ounces) sliced carrots, drained
- 1 medium onion, chopped
- 2 jars (16 ounces each) pickled whole beets, drained and chopped
- 1 cup chopped celery
- 1/2 cup chopped sweet pickles
- 1/2 cup chopped dill pickles
- 1 cup mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon pepper
DIRECTIONS:
1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl.
2. Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over hot potatoes. Cool to room temperature.
3. In a large skillet, heat oil over medium-high heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt, and pepper; gently stir into potato mixture. Refrigerate, and cover until chilled.
