Memphis BBQ Potato Salad

Ingredients

2 lbs. red skinned potatoes, cut in half

¼ c. chopped green onion

¼  c. chopped celery

4 slices of bacon (crumbled)

½ cup of shredded Colby jack cheese

½ c French fried onions

½ c. cubed cooked pork roast

Dressing:

½  c. mayonnaise

½ c SweetBaby Ray’s BBQ sauce

Directions:

Boil potatoes in water until just fork tender.  Do not over cook.  Drain potatoes and cool completely before mixing & dressing. Cut cooked potatoes into 1 inch chunks. Combine all ingredients.

In a small bowl, whisk together all dressing ingredients.  Pour dressing over potato mixture.  Toss gently to combine.

Serve immediately.