Salt Lake Potato Salad

Instructions

1. 1

   The day before serving, scrub potatoes and boil in salted water until tender but still slightly firm. Do not overcook.

2. 2

   Plunge into ice water; when cool, peel and cut into 3/4-inch dice.

3. 3

   Season potatoes with salt, pepper, and celery seed.

4. 4

   Marinate the diced onion in pickle juice for a few hours or overnight in the refrigerator.

5. 5

   To serve, drain pickle juice from onion and add onions to the potatoes.

6. 6

   Add barbecue sauce and vinaigrette dressing; toss to coat evenly. Refrigerate at least 1 hour.

7. 7

   Just before serving, add the mayonnaise, adjust seasoning, and serve.