BBQ Potato Salad

    5 pounds Idaho potatoes
    1/4 cup water
    1/2 cup vinegar
    1/2 cup sugar
    salt and fresh ground black pepper (to taste)
    2 teaspoons celery seeds
    3 large eggs, hard-boiled and chopped
    1 small onion, finely chopped
    1/2 cup chopped fresh parsley
    2 medium carrots, peeled/shredded
    2 stalks celery, finely sliced
    1 to 1 1/2 cup mayonnaise
    1/4 cup sour cream
    1 teaspoon dry mustard
    1/4 cup BBQ Sauce

Bake the potatoes off until they are just done (you want to be able
to peel and slice or dice them - (don't boil them - this way they
stay dry and not waterlogged); After they cool, remove the skins and
slice or dice them as you wish

Boil 1/4 cup water, 1/2 cup vinegar and 1/2 cup sugar until the
sugar is dissolved. Let it cool and pour it over the potatoes. Add
salt and pepper to taste and 2 tsp. celery seeds. Mix gently. Add the
remaining ingredients starting with 1 cup of mayonnaise and adding
more if needed. Mix gently - do not over mix. Servings: 12