Red, White, & Blue BBQ Potato Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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