Barbecue Potato Salad
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 4 teaspoons apple cider vinegar
- potato salad
- 2 tablespoons pure maple syrup
- barbecue sauce (makes about 1 1/4 cups)
- 1 cup tomato puree/sauce (mine has added salt only)
- 2 teaspoons liquid smoke (i used wright's which has no added c yay!)
- 1 tablespoon vegan worcestershire sauce (whole foods carries a
- 7 medium gold potatoes chopped into chunks 1/2 inch each (9 you'll need about 6 heaping cups)
- 3/4 cup of above barbecue sauce
- 1 cup chopped raw celery (112 g or use raw carrots if you don't like celery or a combo of both)
- 3/4 cup corn kernels (i just used frozen)
- Carbohydrate 12.8431199979681 g
- Cholesterol 63.75 mg
- Fat 7.69449999999408 g
- Fiber 1.21874995529652 g
- Protein 2.5125 g
- Saturated Fat 1.34094749999893 g
- Serving Size 1 1 cup (100g)
- Sodium 496.376666666148 mg
- Sugar 11.6243700426716 g
- Trans Fat 0.519374999999999 g
- Calories 144 calories
First, make your barbecue sauce by combining all the ingredients and whisking until smooth. Place in the fridge to chill while you prepare the potatoes.Preheat an oven to 400 degrees and line a sheet pan with parchment paper. Chop your potatoes and spread out evenly on the pan and bake for 25-30 minutes, or until very golden brown.While the potatoes are cooking, chop your celery or carrot. Get your corn ready as well. I just thawed some frozen corn.When the potatoes are done, let them cool a few minutes and then add them to a large bowl. Add the chopped celery/carrot and corn and the barbecue sauce using only ¾ cup of the sauce (or use as much as you want). Toss everything together until evenly coated. Place to chill in the fridge for 1-2 hours or until ready to serve. This can be prepared the day before as well.I chopped up some of the celery leaves for garnish right before serving. Enjoy!
