This recipe takes the egg yolk/mayonnaise combination from deviled eggs and merges it with the warm, boiled potato aspect of French potato salad. The result offers rich, creamy bites flavored with your favorite barbecue sauce. Sriracha is optional to accommodate mild food eaters.
- 3 lbs petite red potatoes (for July 4th, try a red, white, and purple blend)
- 6 garlic cloves
- 1/2 cup olive oil
- 1/4 cup Mediterranean Seasoning Blend
- 1 lemon freshly squeezed
- 1/3 cup scallions, diced
- 6 eggs
- 2 tbsps sriracha (optional)
- 1/4 cup barbecue sauce
- 2 tbsps mayonnaise
- Salt to taste
Bring a large pot of water to a boil. Add potatoes and continue boiling for 10 min. Drop eggs in carefully with a spoon. Let them hard-boil, 10 more minutes.
Heat oil and garlic cloves in a small saucepan over low heat. Once simmering, cook 5-7 minutes or until browned, stirring halfway through.
Remove eggs and transfer them to a colander. Run them under cold water. When they're cooled and ready to crack, set them aside and strain the potatoes.
While potatoes are cooling, puree cloves and oil until smooth. Remove the egg yolks, discarding the whites, and mash them in a plastic bag or in a mortar and pestle.
Transfer the yolks to a large bowl. Add mayonnaise, barbecue sauce, sriracha if using, freshly squeezed lemon juice, and oil blend. Stir until well combined (small lumps are okay).
Slice each potato in a half. Add them to the bowl with scallions and the Mediterranean Seasoning Blend, then mix. Salt to taste. Serve warm.