Texas BBQ potato salad with bacon and barbecue sauce

Ingredients for 6 servings:

• 2 kg potatoes, waxy
• salt water
• 1 jar Miracle Whip so easy
• 2 m.-large onion(s), red
• 600 g green beans (princess beans, frozen)
• ½ bottle of sauce (HP Spicy Barbecue Sauce)
• 200 g bacon, diced
• 2 tbsp vinegar, possibly balsamic vinegar
• 1 tbsp caraway seeds, whole
• some salt
• 2 tbsp spice mix (steak pepper)
• 3 tbsp chili pepper(s) from the jar (sliced ​​jalapenos), if desired.
• 4 tbsp milk
• 1 tbsp chili sauce (Chipotle Sauce from Heinz) or Tabasco
• 1 tbsp paprika powder, hot or sweet
• 1 shot of beer

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Potato salad with a twist

Boil the potatoes with their skins on in salted water until slightly tender (approx. 20-25 minutes for medium-sized potatoes), then rinse with cold water, peel, and let cool. During this time, whisk together the Miracle Whip cream, barbecue sauce, vinegar, chipotle sauce, and milk in a separate bowl and season with salt and pepper. The sauce can be a bit thinner, as the potatoes will absorb some of the sauce, so stir in the milk if necessary. Alternatively, you can also use just the barbecue sauce (double the amount!), but I personally don’t like that as it lacks the creaminess. Fry the bacon in a preheated nonstick pan without oil (!) (the bacon has plenty of natural fat). For an especially delicious flavor, simply add 1 tablespoon of water or beer to the pan at the end of frying to redistribute the bacon’s roasted flavor. Set aside and let cool. Trim the frozen green beans to bite-sized pieces and boil them briefly in boiling water with a little salt (about 3-5 minutes). Drain and rinse them with cold water to keep them nice and green in the salad. Take a large bowl and peel and slice the potatoes, then carefully fold in the sauce. Then spread the beans, bacon, and the remaining seasoning on top. Peel the onions (use only red ones, otherwise it will be too spicy), slice them lengthwise into thin wedges, and scatter them over the rest. To allow them to marinate, refrigerate for about 1-2 hours and fold everything in just before serving. This way, nothing gets mushy and they look nice. If desired, and depending on the spiciness you like, you can add the jalapenos.