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Epic BBQ Brisket & Loaded Potato Salad Extravaganza
Dive into this indulgent BBQ brisket and loaded potato salad - a big, beautiful salad worth every bite. Perfect for comfort food lovers.
Prepare to be amazed by this Epic BBQ Brisket & Loaded Potato Salad Extravaganza, where tender, smoky brisket meets creamy, cheesy potato salad in a flavor-packed indulgence. This isn't your ordinary salad; it's a celebration of bold, rich flavors and satisfying textures that will leave you craving more. Picture succulent slices of brisket, slow-cooked to perfection, nestled atop a bed of creamy potatoes, crispy bacon, and tangy cheddar cheese – all brought to life with a drizzle of BBQ sauce and a sprinkling of fresh chives.
Whether you're hosting a backyard barbecue or simply treating yourself to something special, this salad is sure to be the star of the show. The combination of smoky, savory brisket and the comforting, loaded potato salad creates a harmonious balance that will tantalize your taste buds. Get ready to indulge in a salad like no other, where every bite is an explosion of flavor and texture.
Recipe Overview
🥗 Vegetarian
Prep Time
30 mins
Cook Time
3 mins
Total Time
33 mins
Servings
6
Calories
850 kcal
per serving
Cuisine
Mediterranean
Dive into this indulgent BBQ brisket and loaded potato salad - a big, beautiful salad worth every bite. Perfect for comfort food lovers.
Ingredients
- • Beef brisket: 2 lbs
- • Olive oil: 2 tablespoons
- • BBQ rub: 3 tablespoons
- • Baby potatoes: 1.5 lbs, quartered
- • Bacon: 8 slices, cooked and crumbled
- • Cheddar cheese: 1 cup, shredded
- • Sour cream: 1 cup
- • Mayonnaise: 1/2 cup
- • Green onions: 4, chopped
- • Fresh chives: 2 tablespoons, chopped
- • BBQ sauce: 1/2 cup
- • Salt and pepper: to taste
Instructions
- 1 Preheat your oven to 300°F (150°C).
- 2 Rub the beef brisket with olive oil and generously coat it with BBQ rub. Place it in a roasting pan and cover tightly with aluminum foil.
- 3 Roast the brisket in the preheated oven for 3 hours or until it is tender and easily shredded with a fork. Let it rest for 10 minutes before slicing thinly.
- 4 While the brisket is cooking, boil the quartered baby potatoes in a large pot of salted water for 15 minutes or until fork-tender. Drain and let them cool slightly.
- 5 In a large mixing bowl, combine the cooled potatoes, crumbled bacon, shredded cheddar cheese, sour cream, mayonnaise, and half of the green onions. Toss gently to coat and season with salt and pepper to taste.
- 6 Arrange the potato salad on a large serving platter. Layer the sliced brisket over the top and drizzle with BBQ sauce.
- 7 Garnish with the remaining green onions and a generous sprinkle of fresh chives. Serve immediately for the ultimate indulgent experience.
Serving Suggestions
- • This Epic BBQ Brisket & Loaded Potato Salad is a meal in itself, but you can elevate it even further with some complementary sides. A serving of freshly baked cornbread or warm garlic bread would pair perfectly with the rich flavors of the salad. For a refreshing contrast, consider serving a crisp cucumber and tomato salad or a mixed greens salad with a light vinaigrette. When it comes to beverages, a crisp, cold beer or a zesty iced tea would complement the smoky and savory notes of this dish beautifully. If you're in the mood for something stronger, a bourbon-based cocktail would also be a fantastic choice. Enjoy this indulgent salad with your favorite drink and savor every delicious bite.
Storage Tips
To store leftovers, place the brisket and potato salad in separate airtight containers and refrigerate for up to 3 days. When reheating the brisket, do so gently in the oven or a skillet over low heat to prevent drying out. The potato salad can be enjoyed cold, but if you prefer it warm, heat it gently in the microwave, stirring occasionally. For best results, reheat only the portion you plan to consume to maintain freshness and texture.
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