Recipe - Salt Lick Potato Salad

5 lg Baking potatoes
Salt and pepper
1 teaspoon Celery seed
1 lg Onion minced
One half cup Juiced drained from dill
pickles
1/3 cup Barbecue sauce
1/3 cup Vinaigrette salad dressing
1 cup Mayonnaise, or to taste

The day before serving, scrub the potatoes and boil them in salted water
until tender but still slightly firm they should not be mushy. Plunge them
into ice water, and when cool, peel them and cut them into Three fourths inch dice.
Season the potatoes with salt, pepper, and celery seed. Marinate the onion
in the pickle for a few hours or overnight in the refrigerator. To serve,
drain the juice and add the onions to the potatoes. Add the barbecue sauce
and salad dressing, tossing to coat evenly. Place back in the refrigerator
for at least one hour before serving, and just before serving, add the
mayonnaise. Adjust the seasoning and serve.

Notes: It's the marinated onions that make the difference
Posted to EATL Digest 29 Aug 96

Recipe by: The Salt Lick, Driftwood, Texas

From: terry pogue tpogue@IDS2.IDSONLINE.COM

Date: Fri, 30 Aug 1996 10:41:54 +0100