BBQ Pulled Chicken & Potato Salad

BBQ Pulled Chicken with Tangy Mustard Sauce

1 pound cooked and shredded chicken
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire
1 cup yellow mustard
1 cup brown sugar
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon pepper
½ teaspoon garlic powder
¼ teaspoon cayenne

1. In a sauce pot over low heat, combine tomato paste, vinegar, Worcestershire, mustard, brown sugar, paprika, salt, pepper, garlic, and cayenne. Stir over low heat until sugar has dissolved.
2. Once sugar has dissolved, increase heat to medium and bring mixture to a gentle simmer. Simmer until thickened slightly, about 3-5 minutes.
3. Add shredded chicken to re-heat in sauce. Cook until warmed throughout.

Herb Potato Salad

6 gold potatoes
1 teaspoon Dijon mustard
3 tablespoons red or white wine vinegar
1/2 cup olive or canola oil
1/4 teaspoon paprika
1/4 teaspoon garlic powder
2 tablespoons mayo
1 tablespoon chopped dill
1 tablespoon chopped parsley
Salt and pepper, to taste

1. Cut potatoes into bite-size pieces (about ½ inch cubes) and place in a pot of water.
2. Transfer pot with potatoes to stovetop over high-heat and bring to a boil.
3. Once potatoes come to a boil, reduce heat and simmer for about 20-30 minutes, or until potatoes are fork tender.
4. Strain potatoes and cool under cold running water or in the refrigerator. While potatoes cool, whisk together Dijon and vinegar. Slowly drizzle in oil while whisking. Add paprika, garlic powder, mayonnaise, and fresh herbs. Season with salt and pepper to taste.
5. Toss cool potatoes in dressing. Let sit at least 30 minutes before serving. It is even better if the potatoes marinate overnight!

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