Potato Salad with Bacon and Barbecue Sauce

Serves 10 to 12 as an appetizer

• 4 pounds small red or yukon potatoes
• 1/2 cup lean bacon, preferably applewood-smoked
• 1/2 cup barbecue sauce
• 1/3 cup mayonaise
• 2 tablespoons mustard
• 2 tablespoons cider vinegar
• 1 shallot, minced
• 1/2 cup chopped parsley
• 2 tablespoons chopped tarragon
• Salt and freshly ground black pepper

1. In a large pot, cover the potatoes with salted water. Bring to a boil over medium high heat and cook until fork tender, about 30 to 35 minutes. Drain the potatoes, rinse under cold running water, and cut into quarters. Place the potatoes in a large bowl and set aside.
2. Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy, about 5 or 6 minutes. (You don’t need any additional oil, as the bacon will provide enough oil for itself for cooking.) Remove the bacon and drain on paper towels. Finely dice the bacon once it is cool enough to handle.
3. In a small bowl, whisk together the barbecue sauce, mayonaise, mustard, and vinegar. Pour the mixture over the potatoes and carefully fold until well-mixed. Let stand for 10 to 20 minutes so the potatoes absorb the dressing.
4. Carefully mix in the shallots, bacon, parsley, and tarragon. Add the salt and pepper to taste. Mix everything once more and serve.