Hawaiian BBQ Potato Salad

Ingredients (Serves 6–8):

• 2½ lbs red or Yukon gold potatoes (about 6–8 medium)
  
• ½ cup Azeka’s Maui Original or Spicy Maui Original Sauce
  
• ¼ cup mayonnaise (or Greek yogurt for a lighter option)
  
• 2 tablespoons apple cider vinegar
  
• 2 teaspoons Dijon mustard (optional, for tang)
  
• ½ red onion, finely diced
  
• ½ cup celery, diced
  
• ½ red bell pepper, diced
  
• 2 green onions, sliced
  
• ¼ cup chopped cilantro or parsley (optional)
  
• Salt and black pepper to taste
  

Instructions:

1. Cook the Potatoes

• Scrub and cut potatoes into bite-size chunks (leave skins on or peel, your choice).
  
• Place in a pot of salted cold water, bring to a boil, and simmer for 10–15 minutes until fork-tender.
  
• Drain and let cool slightly.
  

2. Make the Dressing

• In a large bowl, whisk together Azeka’s Maui Original BBQ sauce, mayo, vinegar, and mustard.
  
• Taste and adjust seasoning!
  

3. Assemble the Salad

• Add warm (not hot) potatoes to the dressing and toss gently to coat.
  
• Mix in the red onion, celery, red pepper, and half the green onions and herbs.
  

4. Chill and Garnish

• Refrigerate for at least 1 hour (or up to 24) for the flavors to meld.
  
• Before serving, sprinkle with remaining green onions and herbs for freshness.
  

Optional Add-ins:

• A drizzle of extra Azeka’s Maui Original or Spicy Maui Original BBQ sauce on top before serving
• Crumbled bacon or diced grilled pineapple for sweet-salty contrast
• Roasted corn kernels or chopped pickles for texture