Red White And Blue Grilled Bbq Potato Salad Recipes

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RED, WHITE AND BLUE GRILLED BBQ POTATO SALAD



Red, White and Blue Grilled BBQ Potato Salad image

Rach's red, white & blue grilled BBQ potato salad is the perfect side dish for your summer barbecue.

Provided by Rachael Ray

Number Of Ingredients 12

2 pounds baby Yukon gold
red bliss and Peruvian blue potatoes
1 bunch green onions
2 tablespoons extra-virgin olive oil (EVOO)
plus more for drizzling
Salt and freshly ground black pepper
1 heaping tablespoon dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
Couple of dashes of hot sauce
depending on how hot you like it!
3 tablespoons white wine or apple cider vinegar

Steps:

  • Preheat an indoor or outdoor grill
  • Cut the large potatoes into thirds (rounds about ½-inch thick), then cut the medium potatoes in half
  • Small potatoes you can leave whole
  • Season the potatoes and scallions with EVOO, salt and freshly ground black pepper
  • Place the potatoes and scallions on the grill and tent with one large piece of tin foil
  • Cook the scallions until they are charred slightly, about 7 minutes, then remove them to a large mixing bowl to cool
  • Once the scallions come off, turn the potatoes and cook 7-10 more minutes, until tender
  • Roughly chop the scallions into bite-size pieces then place them back into the mixing bowl
  • 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
  • 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
  • Serve the potato salad warm or at room temperature alongside Turkey Chili Cheeseburgers

GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE



Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Yield 8 servings

Number Of Ingredients 9

4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
1/4 cup olive oil, plus 1/4 cup
Salt and freshly ground black
3/4 pound hickory smoked bacon
1 large red onion, finely sliced
1/4 cup plus 2 tablespoons white wine vinegar
1 tablespoon sugar
1/4 cup coarsely chopped flat-leaf parsley
1 cup crumbled Maytag blue cheese

Steps:

  • Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
  • Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
  • Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

RED, WHITE, & BLUE BBQ POTATO SALAD



Red, White, & Blue BBQ Potato Salad image

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 gas grill next time.

Provided by foxysnana

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs yukon gold potatoes
Red Bliss potatoes, and
peruvian blue potato
1 bunch green onion
2 tablespoons extra virgin olive oil, plus more for drizzling
salt & freshly ground black pepper
1 tablespoon dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 -3 dashes hot sauce, depending on how hot you like it
3 tablespoons white wine vinegar or 3 tablespoons apple cider vinegar

Steps:

  • 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.
  • Season the potatoes and scallions with EVOO, salt and freshly ground black pepper.
  • Place the potatoes and scallions on the grill and tent with one large piece of tin foil.
  • Cook the scallions until they are charred slightly, about 7 minutes, then remove them to a large mixing bowl to cool.
  • Once the scallions come off, turn the potatoes and cook 7-10 more minutes, until tender.
  • Roughly chop the scallions into bite-size pieces then place them back into the mixing bowl.
  • 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.
  • 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.

Nutrition Facts : Calories 285.1, Fat 7.2, SaturatedFat 1, Sodium 99.8, Carbohydrate 52.4, Fiber 5, Sugar 6.5, Protein 4.9

RED, HOT, AND BLUE POTATO SALAD RECIPE



Red, Hot, and Blue Potato Salad Recipe image

Provided by Katie

Categories     Salad

Time 2h30m

Number Of Ingredients 6

3 lbs red potatoes
4 large eggs
4 stalks finely chopped green onion
1 cup mayonnaise
1 ½ teaspoon celery seed
1 3/4 teaspoon salt

Steps:

  • Cook potatoes with skin on until fork tender using the desired method.
  • Once cooked, remove from water carefully
  • Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
  • Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
  • Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
  • Add green onions to the bowl as well.
  • Lightly stir, taking care not to mash the potato
  • In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
  • Mix with the potato mixture.
  • Top with eggs
  • Refrigerate until ready to serve. Best when served chilled.

Nutrition Facts : Calories 301 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 555 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

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