July 10, 2007 > Potato Salad vies for main course status Potato Salad vies for main course status Submitted By Alexandra Yolman (The Barry Group) Even though potato salad is a summer tradition, these days it's far from traditional. While the familiar picnic recipe of Russet potatoes, mayonnaise and paprika never goes out of style, restaurants are daring to try bold color and flavor combinations to spice up this seasonal favorite. One of the more creative variations popping up on menus is the use of spuds of a different hue, including purples, reds and Yukon golds. Not only do the fancy taters add color and texture to the traditional pale and creamy blend but red, purple and gold potatoes have a lower glycemic index making them a healthier pick. In addition to the main ingredient, the conventional mayo is being replaced with dressings like oil and vinegar, mustard, lime juice, barbecue sauce and spices such as dill and mint to satisfy the cravings for lighter flavors during warm-weather months. Grill masters beware; these new and exciting recipes are transforming potato salad from a reliable barbecue sidekick to a delicious main event. A look at the many personalities of potato salad can include the following unique recipe from Sweet Tomatoes. BBQ Potato Salad combines red potatoes, tangy barbecue sauce, pickled onions and creamy Italian dressing to celebrate the summer season. BBQ Potato Salad (c) Garden Fresh Restaurant Corp. 5/18/2007 COOKED RED POTATOES: 5 lbs. 1/2" cubed red potatoes 16 cups water 1 1/2 tablespoons table salt Bring water & salt to a boil. Add potatoes and cook until tender, but not mushy. Strain potatoes and flash cool in ice water. Allow water to completely drain. ________________________________________________________________________ PICKLED ONIONS: 1 cup dill pickle juice 3/4 cup 1/8" diced red onion Combine ingredients and soak for 1 hour. Strain the pickle juice and save the onions. ________________________________________________________________________ DRESSING: 1 1/2 cup mayonnaise 3/4 cup BBQ sauce 4 teaspoons table salt 3 tablespoons Creamy Italian dressing 1 teaspoon ground black pepper 1 teaspoon whole celery seed Combine ingredients in a mixing bowl and whisk to thoroughly combine. ________________________________________________________________________ ASSEMBLY: cooked red potatoes pickled red onions dressing Combine ingredients in a mixing bowl and gently mix to coat ingredients. Season to taste with salt and pepper. Yields approximately 12 cups.