Warm Idaho® Potato Salad Served with Barbecue Short Ribs | Idaho Potato Commission

Ingredients

• 6 lb. beef short ribs, trimmed of excess fat
• Salt, ground black pepper, to taste
• 1 qt. beef stock
• Bouquet garni (celery stalk, parsley sprig, bay leaf, thyme sprig)
• 1-1/2 cups barbecue sauce
• 1 lb. Idaho potatoes
• 12 oz. jicama, peeled
• 2 oz. bacon, diced
• 1 oz. shallots, finely chopped
• 1 teaspoon minced garlic
• 1/4 cup each cider vinegar and beef stock
• 1 tablespoon minced parsley
• Salt and pepper
• Barbecue Short Ribs