Potato salad is a summer staple with picnics and cookouts, and makes for a savory side to many meals from barbecue to fried chicken.

This potato salad is a little different, with the addition of a little bottled barbecue sauce. It gives it a really nice smokey flavor.

Here's a couple of tricks to great potato salad:

In a large pot, cover potatoes in cold salted water. Bring potatoes to a boil and cook just until tender in salted water. {It's very important to start with cold water}
Drain potatoes thoroughly and pour onto a baking sheet to allow to dry completely; refrigerate until well chilled. (This will keep the potato salad from mashing together while mixing in other ingredients)
Make your potato salad the night before serving. This way, all of the flavors will mix and marry to give you a very flavorful dish.

BBQ Red Potato Salad

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In a large pot, cover the potatoes with cold salted water and bring to a boil over medium-high heat. Cook until the potatoes are tender, about 25-30 minutes. Drain the potatoes thoroughly and pour onto a baking sheet to allow to dry completely; refrigerate until well chilled. When they have chilled completely cut them into quarters.
Meanwhile, in a medium skillet, cook the bacon until crisp. Drain on paper towels and set aside.
In a large bowl, mix the mayonnaise, sour cream, barbecue sauce, mustard, and vinegar. Carefully fold the potatoes into the dressing.
Fold in the celery, bell pepper, jalapeno, red onion, cilantro and green onions to the potatoes and season with salt and pepper. Cover and chill overnight for best results. Garnish with additional sliced green onions.

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