Dinosaur Bbq Potato Salad Recipes

HERBED POTATO SALAD

Steps:

• For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
• For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
• Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

DINOSAUR BBQ CREOLE POTATO SALAD RECIPE - (4.1/5)

Steps:

• 1 Hard-boil eggs, peel, chop and set aside. 2 Cook Bacon, drain, crumble and set aside. 3 Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily. 4 Drain and cut the potatoes into 1 inch chunks. 5 Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper. 6 Make the dressing by whisking up the mayonnaise with the mustard and brown sugar. 7 Pour over the potatoes and stir well. 8 Taste for seasoning and add salt and creole seasoning if more is needed. 9 Top with crumbled bacon right before serving.

BBQ POTATO SALAD

Steps:

• 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.

DINOSAUR BBQ MACARONI SALAD RECIPE - (5/5)

Steps:

• Cook and drain pasta. Mix pasta and vegetables in large bowl. In small bowl, mix all other ingredients. Add dressing to noodles and vegetables. Chill and serve.

MACARONI SALAD (DINOSAUR BBQ)

Steps:

• Cook the pasta in rapidly boiled salted water until al dente.
• Drain pasta, then cool it under cold running water. Drain well.
• Place pasta in a large bowl and add tomatoes, celery and peppers.
• In a separate bowl, mix mayonnaise, mustard, garlic, sugar, salt and pepper.
• Stir dressing into pasta and mix until coated.

CREOLE POTATO SALAD

Steps:

• Hard-boil eggs, peel, chop and set aside.
• Cook Bacon, drain, crumble and set aside.
• Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.
• Drain and cut the potatoes into 1 inch chunks.
• Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.
• Make the dressing by whisking up the mayonnaise with the mustard and brown sugar.
• Pour over the potatoes and stir well.
• Taste for seasoning and add salt and creole seasoning if more is needed.
• Top with crumbled backin right before serving.
• Enjoy!