Glad I didn't go for the quesadillas - had a tad of blue cheese dressing left AND found another old recipe, so went with it. Served with warmed slices of the Mexican Braised Pork roast. So good. Made me think of summer, but serving it warm, it was perfect for ANOTHER rainy day!
SIDE DISH - BBQ Potato Salad
Made this March 9, 2009 and again 2/12/16 and served with Mexican Braised Pork Roast – 1/3 recipe is good for two dinners for us (note: dressing for this amount: 1/3 cup each: BBQ sauce & Marie’s Dressing)
3 lbs Yukon Gold potatoes
2 Tbs red wine vinegar
2/3 cup chopped red onion
1 cup diced celery
6 hard-cooked eggs
3/4 cup BBQ sauce
3/4 cup Marie’s Blue Cheese Dressing
1. Cut potatoes into cubes; cover with cold water and cook for about 15 minutes until tender but not falling apart. ( I like using leftover baked potatoes)
2. Drain and place in large salad bowl. While still warm, sprinkle with the vinegar. Chill in fridge for 1 hour.
3. Add onion, celery and eggs. Mix together the BBQ sauce & dressing; fold into the salad and chill for 1 hour or longer or serve warm. (Great serve a little warm)
Source: Central Market handout Pamphlet