The day before preparing this potato salad, scrub your potatoes and boil them in salted water. Cook until tender, but still slightly firm so they are not mushy. Place them into ice water to stop the cooking process.

When the potatoes are cool, peel them and cut them into a 3/4" inch dice. Place them potatoes in a large mixing bowl.

Season the potatoes with kosher salt, fresh cracked black pepper, and celery seed.

Place the onion in pickle juice, and allow it to marinate overnight in the refrigerator. When serving, drain the pickle juice and add the onions to the potato salad mixture.

The day of the event, add your barbecue sauce and salad dressing, toss to completely mix. Place the combined potato mixture back in the refrigerator for at least one full hour before serving, Just before service, add the mayonnaise and adjust seasoning.