Summer Bbq Potato Salad With Chipotle Dressing Recipes

GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE

Steps:

• Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
• Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
• Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
• Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
• For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.

GRILLED BARBECUE POTATO SALAD

Steps:

• Preheat a grill to 400 degrees F using indirect heat. Oil the grill grates.
• Cut the potatoes into 1-inch chunks and add to a bowl with the olive oil, garlic salt and pepper. Toss to coat. Place the potatoes directly on the oiled cooking grates (if needed, use a grill basket so the potatoes don't fall through). Cook, turning as needed, until done, about 30 minutes.
• In a mixing bowl combine the mayonnaise, KC-Style Chipotle BBQ Sauce and jalapeno juice. Gently fold in the warm potatoes, bacon, celery and green onions. Garnish with a couple slices of green onion on top and serve immediately.
• Mix together the ketchup, sugar, chipotle, Worcestershire, molasses, vinegar, ancho powder, salt, pepper, cocoa, liquid smoke, oregano, thyme and mustard powder in a saucepan and gently warm over medium heat, stirring continuously, until the sugar dissolves. Do not boil.
• The sauce can be used immediately. The flavors will continue to meld if allowed to rest in the refrigerator overnight.

BBQ POTATO SALAD

Steps:

• For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
• For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
• For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
• Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.

SUMMER POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
• Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
• Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
• Dice the red bell pepper, removing the ribs and seeds.
• Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
• In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
• Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
• Sprinkle the potato salad with chopped chives, for garnish.
• Enjoy!

BBQ CHICKEN AND CHIPOTLE SALAD

Steps:

• In a large bowl, whisk together BBQ sauce and mayo.
• Finely chop chipotle and whisk into dressing.
• Discard bones from chicken and cut meat into 1/2 inch pieces.
• Finely chop enough onion to measure 1/3 cup.
• Finely chop bell pepper and cilantro and add to dressing with chicken and onion.
• Combine well.
• Season salad with salt& pepper.
• Serve in lettuce cups with a nice crusty baguette.

SUMMER POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
• Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes.
• In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
• Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

GRILLED FIRECRACKER POTATO SALAD

Steps:

• Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.