What We're Cooking
It’s January in Oklahoma, which means absolutely nothing makes sense. The weather’s in the 70s, we’ve already documented our first tornado of the year, and at this point you just lean into the chaos. When Oklahoma starts acting like spring in the dead of winter, there’s only one proper response: fire up the BBQ and make potato salad.
We start with red-skinned potatoes, cooked until just tender so they hold their shape while soaking up all that creamy goodness. Then we layer in crispy bacon (because why wouldn’t we), fresh celery for crunch, crisp pickles for bite, and red onion to bring a little sharpness that balances everything out.
The dressing is where the magic really happens. A nostalgic blend of Durkee’s Famous Sauce and Duke’s Mayo gives this salad its signature tangy-creamy backbone—rich, zippy, and totally irresistible. Of course, it wouldn’t be a B&P dish without our Birdy & Pretzels SPG, finished with a touch of paprika for warmth and color.
You can top this salad with whatever your heart desires, but we went with:
Our other favorite toppings:
The Ingredients:
That’s the B&P way. Cheers!
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Strong Women
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May we be them
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May we encourage them
Tits up, let’s get up and go!
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