A delicious copy cat recipe of the Salt Lick's potato salad, which is gluten-free and dairy-free, too!
Chop the onions and add to a bowl. Pour in the pickle juice so that it covers the chopped onion. Marinate in the fridge overnight.
Wash the potatoes and peel. Cut into one inch cubes. Boil in salted water until tender to the fork, about 15-20 minutes.
Drain the water and place the potatoes in a bowl. Sprinkle with celery seed, salt and pepper. Place in the fridge until cooled and ready to serve.
Mix together the vinaigrette and BBQ sauce. Drain the pickled onions. Add both to the potatoes. Toss until everything is incorporated. Taste test and serve.