Step 1

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.

Step 2

Wash the potatoes and peel. Cut into one inch cubes. Boil in salted water until tender to the fork, about 15-20 minutes.

Step 3

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.

Step 4

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.