KC-Style Potato Salad

KC-Style Potato Salad (Adapted from CL)

3 pounds red potatoes, cut into 1/2" chunks
3 tablespoons Kansas City Dry Rub *See below for recipe
1 1/2 teaspoons salt, divided
1/4 cup Kansas City Barbecue Sauce *See below for recipe
3 tablespoons canola oil
2 tablespoons cider vinegar
2 teaspoons grainy mustard
1 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped fresh parsley
1/2 teaspoon black pepper

In a large saucepan, add potatoes and cover with water. Stir in the dry rub and 1 teaspoon of salt. Bring mixture to a boil, reduce heat and simmer until tender, about 15 minutes. Drain.

In a large bowl, whisk together barbecue sauce, oil, vinegar and mustard. Add warm potatoes and gently toss to coat. Fold in remaining 1/2 teaspoon salt, celery, onion, parsley and pepper. Leave at room temperature for about 20 minutes to let the flavors meld before servings.

Makes 6-8 servings.

Kansas City Dry Rub

1/4 cup paprika
2 tablespoons Spanish smoked paprika
2 tablespoons fresh ground black pepper
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons garlic powder
1 1/2 teaspoons chili powder
1/2 teaspoon celery salt

In a small bowl, whisk together paprika, smoked paprika, pepper, sugar, salt, garlic powder, chili powder and celery salt.

Makes about 3/4 cup.

Kansas City Barbecue Sauce

1 cup plus 2 tablespoons ketchup
1 cup water
1/3 cup cider vinegar
1/4 cup packed brown sugar
1 1/2 tablespoons molasses
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
3/4 teaspoon ground celery seed
1/2 teaspoon smoked salt

In a large saucepan, whisk together ketchup, water, vinegar, sugar, molasses, chili powder, pepper, onion powder, celery seed and salt. Over medium heat, bring mixture to a boil over, reduce heat and simmer until slightly thickened, about 25 minutes.

Makes about 2 1/2 cups.

Just found the recipe? Click here to see where we talked about it!