Heat Level: Medium
Category: Veggies and Sides
INGREDIENTS:
- 1 1/2 tablespoons olive oil
- 2 pounds Yukon gold potatoes
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup Rustlin' Rob's Green Chile Barbecue Sauce
- 1 tablespoon juice from a jar of pickled jalapenos (see Cook's Note)
- 1/2 pound cooked and crumbled bacon
- 1/2 cup chopped celery
- 1/4 cup sliced green onions (set a few aside for garnishing the top)
DIRECTIONS:
- Preheat oven to 400 degrees.
- Cut the potatoes into 1-inch chunks and add to a bowl with the olive oil, garlic salt, and pepper. Toss to coat. Place the potatoes directly on sheet pan sprayed with cooking spray and place in oven. Cook, turning as needed until done, about 30 minutes.
- In a mixing bowl combine the mayonnaise, BBQ Sauce, and jalapeno juice. Gently fold in the warm potatoes, bacon, celery, and green onions. Garnish with a couple of slices of green onion on top and serve immediately.
NOTE: Can be eaten warm or cold. You may also substitute white vinegar for the pickled jalapeno juice.
ADAPTED FROM: Food Network Jason Day and Megan Day
