Texas BBQ Potato Salad with Bacon and Barbecue Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg potato (s), waxy
- Salt water
- 1 glass Miracel Whip so easy
- 2 medium onion (s), red
- 600 g beans, reen (princess beans, frozen)
- 0.5 ½ bottle sauce (HP Spicy Barbecue Sauce)
- 200 g bacon, diced
- 2 tablespoon vinegar, possibly balsamic vinegar
- 1 tablespoon caraway seeds, whole
- a bit salt
- 2 tablespoon spice mix (steak pepper)
- 3 tablespoon chilli pepper (s) from the glass (jalapenos in slices), possibly
- 4 tablespoons milk
- 1 tablespoon chilli sauce (chipotle sauce from Heinz) or Tabasco
- 1 tablespoon paprika powder, hot or sweet
- 1 shot beer
Print Recipe
Pin Recipe Instructions
- Do not cook the potatoes with the skin in salted water too soft (approx. 20 - 25 min. For medium size), then rinse with cold water, peel and let cool.
- During this time, mix the Miracel Whip Creme with the barbecue sauce, vinegar, chipotle sauce and milk in a separate bowl with a whisk and season with salt and pepper. The sauce can be a little thinner, as the potatoes will soak up some of the sauce, so if necessary stir in the milk. Optionally, just the barbecue sauce can be used (then double the amount!), But personally I don`t think that`s so good because it lacks creaminess.
- Fry the bacon in a preheated, coated pan without oil (!) (The bacon has enough fat). For a particularly tasty aroma at the end of searing, simply add 1 tablespoon of water or beer to the pan, so that the roasted aroma of the bacon spreads out again. Then set aside and let cool.
- Cut the frozen green beans to bite-sized lengths and briefly boil them in boiling water with a little salt (approx. 3 - 5 minutes), drain and rinse with cold water, this will keep them green in the salad.
- Take a large bowl and peel and cut the potatoes, then carefully fold in the sauce. Then spread the beans and bacon as well as the remaining spices on top. Peel the onions (please only use red ones, otherwise it will be too hot), cut lengthways into thin wedges and spread over the rest.
- Chill for about 1 - 2 hours for better infusion and fold in everything shortly before serving, then nothing will be mushy and will look pretty. You can add the jalapenos according to your needs and the degree of spiciness you can tolerate.
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