6 cups red potatoes, quartered
½ tablespoon olive oil
3 ears of corn, kernels cut from the cob
1 large red bell pepper, diced
2 cloves garlic, minced
4 green onions, diced and divided
¼ cup mayonnaise
1/3 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce
1 tablespoon stone ground mustard
1 teaspoon Stubb’s Bar-B-Q Spice Rub
½ teaspoon each salt and black pepper, or to taste
½ cup chopped bacon
Bring a large pot of water to a boil. Add potatoes and boil for 10-12 minutes, or until tender and easily pierced with a fork. Once tender, drain potatoes and return to the pot. Set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add corn kernels and diced bell pepper. Cook for 2-3 minutes. Add garlic and half of the green onions and cook for an additional 60 seconds. Set aside to cool.
In a small bowl, stir together mayonnaise, Stubb’s Smokey Mesquite Bar-B-Q Sauce, mustard, Stubb’s Bar-B-Q Spice Rub, salt and black pepper.
Add sauteed vegetables, mayonnaise mixture and bacon to drained potatoes in pot. Stir to combine. Serve immediately at room temperature, or cover and refrigerate for 1-2 hours to serve chilled. Right before serving top with remaining green onions and additional bacon, if desired.
Note: Potato salad can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Corn and bell peppers can be grilled instead of sauteed, if desired.
This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions. For more recipes by Heather, please visit her website at www.kitchen-concoctions.com.