Red, White, & Blue BBQ Potato Salad
Per serving
This is courtesy of the Rachael Ray Talk show. I saw her making this, realized I had most everything on hand, and thought why not. I made this today for our July 4th dinner. As there are just 2 of us, I used only 3 small potatoes. I could not find the blue potatoes, so I just used the red and yukon golds. I copied this recipe as it is written on Rachael Ray's website, however I added a couple touches of my own. First I made the barbeque sauce first then added the potatoes to that bowl. I also added 1 tablespoon ketchup to the sauce to cut the tang just a bit. ( I tasted it as it was written, and was too vinegary. The ketchup cut that just enough) I also cooked these potatoes on the George Foreman Grill. It worked but my Foreman is way too small. I will definitely try this again, but on the…
Ingredients
4 serv.- yukon gold potatoes↗2 lbs
- Red Bliss potatoes↗
- peruvian blue potato↗
- green onion↗1 bunch
- extra virgin olive oil↗2 tablespoons
plus more for drizzling
- salt & freshly ground black pepper
- dark brown sugar↗1 tablespoon
- Worcestershire sauce↗1 tablespoon
- Dijon mustard↗1 tablespoon
- hot sauce↗2 -3 dashes
depending on how hot you like it
- white wine vinegar or 3 tablespoons apple cider vinegar↗3 tablespoons
Step-by-step instructions
- 1
Cut the large potatoes into thirds (rounds about 1/2-inch thick), then cut the medium potatoes in half. Small potatoes you can leave whole.
- 2
Season the potatoes and scallions with EVOO, salt and freshly ground black pepper.
- 3
Place the potatoes and scallions on the grill and tent with one large piece of tin foil.
- 4
Cook the scallions until they are charred slightly, about 7 minutes, then remove them to a large mixing bowl to cool.
- 5
Once the scallions come off, turn the potatoes and cook 7-10 more minutes, until tender.
- 6
Roughly chop the scallions into bite-size pieces then place them back into the mixing bowl.
- 7
Add the brown sugar, Worcestershire, mustard, hot sauce and vinegar to the bowl and season with a bit more salt and freshly ground black pepper. Stir until the sugar is somewhat dissolved.
- 8
As the potatoes finish cooking, transfer them into bowl with the dressing. Once they are all off the grill, toss them in the dressing to coat.
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