Red, White, & Blue BBQ Potato Salad
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 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
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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RECIPE SUBMITTED BY
foxysnana
United States