RED, WHITE AND BLUE GRILLED BBQ POTATO SALAD
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
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
RED, WHITE AND BLUE POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.
RED, WHITE, AND BLUE POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield about 4 servings
Number Of Ingredients 18
Steps:
- To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
- Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
- Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
- When ready to serve, carefully fold in the parsley and scallions. Serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
RED, WHITE & BLUE POTATO SALAD
Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h35m
Yield 12 servings (1 cup each).
Number Of Ingredients 18
Steps:
- Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb., In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.
Nutrition Facts : Calories 221 calories, Fat 12g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 405mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
RED, HOT, AND BLUE POTATO SALAD RECIPE
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
RED, WHITE, AND BLUE POTATO SALAD
Provided by Rick Browne
Categories Cheese Mustard Pepper Potato Vegetable Appetizer Side Fourth of July Vegetarian High Fiber Summer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 cups
Number Of Ingredients 14
Steps:
- Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
- Do ahead: Can be made 1 day ahead. Keep chilled.
- Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
- Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
- Sprinkle potato salad with paprika and remaining 1/2 cup green onions.
RED HOT & BLUE POTATO SALAD - THE ORIGINAL
I've searched for this recipe for several years, ever since I worked at the Red Hot & Blue restaurant in Savannah, GA. I FINALLY managed to get ahold of the store manual's recipe, and this is scaled down from it. It will still make a fair amount, about 12 servings...but once you try it, you'll be grateful for that extra, cause it WON'T last long!!!
Provided by Twisted Moon
Categories Potato
Time 55m
Yield 2/3 C Servings, 12 serving(s)
Number Of Ingredients 6
Steps:
- Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
- In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
- Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
- NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
- ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.
RED, WHITE, & BLUE BBQ POTATO SALAD
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
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
More about "red white blue bbq potato salad recipes"
RED WHITE & BLUE POTATO SALAD - HOUSE OF YUMM
From houseofyumm.com
5/5 (12)Total Time 30 minsCategory SaladCalories 271 per serving
RED, WHITE, AND BLUE POTATO SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
RED, WHITE AND BLUE POTATO SALAD - PROUD ITALIAN COOK
From prouditaliancook.com
RED, WHITE AND BLUE GRILLED BBQ POTATO SALAD RECIPE | POTATOE …
From pinterest.com
POTATO SALAD: RED WHITE AND BLUE - BIGOVEN.COM
From bigoven.com
RED, WHITE & BLUE POTATO SALAD RECIPE | EATINGWELL
From eatingwell.com
RED WHITE AND BLUE CHEESE POTATO SALAD RECIPE
From whitneybond.com
RED, WHITE & BLUE POTATO SALAD - DATE NIGHT DOINS BBQ FOR TWO
From datenightdoins.com
RED, WHITE, AND BLUE POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
RED WHITE AND BLUE POTATO SALAD - CLEAN & DELICIOUS
From cleananddelicious.com
RED, WHITE, & BLUE BBQ POTATO SALAD - PLAIN.RECIPES
From plain.recipes
RED WHITE AND BLEU POTATO SALAD WITH HORSERADISH AND BACON
From healthyseasonalrecipes.com
RED, WHITE AND BLUE POTATO SALAD | LEARN HOW TO MAKE POTATO …
From potatogoodness.com
POTATO SALAD RECIPE - A RED, WHITE, & BLUE PATRIOTIC …
From grumpyshoneybunch.com
BLUE CHEESE AND BACON POTATO SALAD (BBQ SIDE DISH) - DELICIOUS …
From delicioustable.com
RED WHITE AND BLUE POTATO SALAD RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
RED, WHITE & BLUE POTATO SALAD | EASY RECIPES AND STUFF
From easyrecipesandstuff.com
RED, WHITE AND BLUE GRILLED BBQ POTATO SALAD RECIPE
From rachaelray.com
SUMMER RECIPES | MCCORMICK
From mccormick.com
RED, WHITE AND BLUE POTATO SALAD - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
THE BEST POTATO SALAD RECIPES FOR A SUMMER BARBECUE
From tasteofhome.com
RED WHITE AND BLUE POTATO SALAD - RECIPE GIRL
From recipegirl.com
RED, WHITE AND BLUE POTATO SALAD RECIPE
From crecipe.com
RED, WHITE AND BLUE POTATO SALAD RECIPE - FOOD & WINE
From foodandwine.com
RECIPE: RED, WHITE AND BLUE POTATO SALAD | GLOBALNEWS.CA
From globalnews.ca
GLUTEN-FREE RED, WHITE & BLUE POTATO SALAD
From glutenfreeandmore.com
RED, WHITE AND BLUE GRILLED BBQ POTATO SALAD | BBQ POTATOES, …
RED WHITE AND BLUE POTATO SALAD - OH SNAP! LET'S EAT
From ohsnapletseat.com
RED WHITE & BLUE POTATO SALAD RECIPE ⋆ SOMETYME PLACE
From sometymeplace.com
PATRIOTIC POTATO SALAD - BARBECUEBIBLE.COM
From barbecuebible.com
RED, WHITE AND BLUE VEGAN POTATO SALAD | READY SET EAT
From readyseteat.com
RED, WHITE, AND BLUE POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
RED HOT AND BLUE POTATO SALAD RECIPE - MOMMA CAN
From mommacan.com
RED, WHITE AND BLUE CHEESE POTATO SALAD & GRILLED SAUSAGES
From yellowblissroad.com
RED, WHITE, AND BLUE POTATO SALAD RECIPE - RECIPETIPS.COM
From recipetips.com
RED, WHITE AND BLUE POTATO SALAD (NO-MAYO) | RECIPE | POTATO …
From pinterest.com
POTATO SALAD: RED WHITE AND BLUE - GROW WITH DOCTOR JO
From growwithdoctorjo.com
RED, WHITE, AND BLUE POTATO SALAD | 4TH OF JULY SIDE DISHES
From slimpickinskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search