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The mayonnaise dressing for this potato salad gets pungency from mustard oil (store-bought spicy mustard works fine, too) and a hit of smoky-sweet flavor from bacon and bottled barbecue sauce.
Active: 45 min
Total: 1 Hr 30 min
• 4 pounds small red potatoes
• 1/2 pound lean bacon, preferably applewood-smoked, thinly sliced
• 1¼ cups mayonnaise
• 2 tablespoons barbecue sauce
• 2 tablespoons mustard oil or spicy mustard
• 2 tablespoons sherry vinegar
• 2 celery ribs, diced
• 1 small red onion, minced
• 1/4 cup chopped parsley
• 1 tablespoon chopped tarragon
• Salt and freshly ground pepper
• 1/4 cup onion sprouts, for garnish (optional)
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.
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