This potato salad, with its lovely sweet-and sour pickle dressing and a little crunch from sugar snap peas, is a true crowd pleaser.
Best of all is the homemade barbecue sauce—it takes just 5 minutes to make once you’ve combined the ingredients in a saucepan. If you don’t have a grill, no worries, your broiler will do a perfect job. Cook, relax, and enjoy!
What You'll Need: 1 lb red skinned potatoes 2 oz shallot 1 kosher dill pickle fresh dill 2 oz sugar snap peas ⅓ cup mayonnaise 3 Tbsp apple cider vinegar 2 Tbsp whole grain mustard ½ cup ketchup 2 tbsp dark brown sugar 2 tsp Worcestershire sauce 2 boneless, skinless chicken breasts coarse salt freshly ground black pepper vegetable or safflower oil
Equipment: medium pot small saucepan grill or grill pan
Recipe Steps: 1. Cook Potatoes: Cut potatoes into 1-inch pieces and place in a medium pot with 1 tablespoon salt. Add cold water to cover by 1 inch and bring to a boil. Cook until potatoes are tender, 8–10 minutes; drain and return to pot to dry.
Prep Vegetables: Peel and finely chop shallot. Finely chop pickle. Remove dill fronds from stems and roughly chop fronds. Thinly slice snap peas on the bias.
Make Potato Salad: Combine shallot, pickle, dill, mayonnaise, 2 tablespoons vinegar, and 1 tablespoon mustard in a large bowl; season with freshly ground black pepper. Lightly toss in potatoes and sugar snap peas.
Make Bbq Sauce: Whisk ketchup, brown sugar, Worcestershire sauce, and remaining vinegar and mustard in a small saucepan over medium heat. Bring to a simmer and cook until slightly thickened and glossy, about 5 minutes. Remove from heat, transfer half of the sauce to a bowl, and set aside to cool.
Grill Chicken: Preheat grill or grill pan to medium-high or preheat broiler. Season chicken with salt and pepper and drizzle with 2 teaspoons oil. Grill chicken on one side until lightly charred, about 3 minutes.
Finish Chicken and Serve: Flip chicken and brush with bbq sauce; cook until lightly charred, about 3 minutes. Flip chicken again and brush with bbq sauce, cook until sauce caramelizes, about 1 minute. Flip once more, brush with any remaining sauce, and cook until caramelized, about 1 minute. Serve chicken with potato salad and remaining bbq sauce. Enjoy!
