BBQ Potato Salad

Ingredients and Weight:

• 5 lbs Yukon Gold potatoes, peeled and cubed
• 12 oz bacon, cooked and crumbled
• 1 cup red onion, diced
• 1 cup celery, diced
• 1 cup mayonnaise (dairy-free)
• 1/2 cup BBQ sauce (dairy-free)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Cooking Difficulty Level: 2 (Simple)

Preparation Method Steps:

1. Place the potatoes in a large pot of cold water. Bring to a boil and cook until tender, about 15 minutes.
2. Drain the potatoes and let them cool slightly.
3. In a large bowl, combine the potatoes, bacon, red onion, celery, mayonnaise, BBQ sauce, parsley, salt, and pepper. Mix well.
4. Serve warm or chilled.

Nutritional Information (per serving):

• Calories: 350
• Fat: 15 grams
• Saturated Fat: 5 grams
• Cholesterol: 35 milligrams
• Sodium: 300 milligrams
• Carbohydrates: 35 grams
• Protein: 10 grams

Dish Characteristics:

• Creamy, tangy, and smoky flavor
• Satisfying and filling
• Perfect for picnics, potlucks, or gatherings

User Comments:

• "This potato salad is amazing! The BBQ sauce adds a really nice flavor."
• "I'm so glad I found this dairy-free potato salad recipe. It's just as good as the traditional version."
• "This potato salad is the perfect side dish for any meal."

Special Precautions and Tips:

• Use a dairy-free mayonnaise to make this salad dairy-free.
• If you don't have BBQ sauce, you can make your own by combining ketchup, brown sugar, apple cider vinegar, and spices.
• This potato salad can be made ahead of time and refrigerated for up to 3 days.