City Bbq Potato Salad Recipes

BARBEQUE POTATO SALAD

Barbeque Potato Salad image

This is a yummy twist to potato salad! It is even better the next day; we always make a full pot so there are plenty of leftovers.

Provided by Verna

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 2h45m

Yield 12

Number Of Ingredients 8

Ingredients

5 pounds unpeeled potatoes, cubed
1 small red onion, diced
6 hard-cooked eggs, peeled and finely diced
1 ½ cups mayonnaise
½ cup barbeque sauce
½ teaspoon garlic powder
salt and ground black pepper to taste
1 teaspoon paprika

Steps:

Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours.
Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 38.6 g, Cholesterol 103.4 mg, Fat 24.5 g, Fiber 4.4 g, Protein 7.3 g, SaturatedFat 4.1 g, Sodium 319.4 mg, Sugar 5 g

GRILLED BARBECUE POTATO SALAD

Grilled Barbecue Potato Salad image

Provided by Food Network

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

1 1/2 tablespoons olive oil, plus more for oiling the grill grates
2 pounds Yukon gold potatoes
1 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 cup mayonnaise
1/4 cup KC-Style Chipotle BBQ Sauce, recipe follows, or store-bought chipotle BBQ sauce
1 tablespoon juice from a jar of pickled jalapenos (see Cook's Note)
1/2 pound cooked and crumbled bacon
1/2 cup chopped celery
1/4 cup sliced green onions (set a few aside for garnishing the top)
1 cup ketchup
1/2 cup dark brown sugar
1/4 cup pureed chipotle peppers in adobo
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1 tablespoon cider vinegar
2 teaspoons ancho chile powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cocoa powder
1/2 teaspoon liquid smoke
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon mustard powder

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.

YOU'RE-BACON-ME-CRAZY POTATO SALAD

You're-Bacon-Me-Crazy Potato Salad image

It isn't a summer cookout without potato salad, but the stuff from the deli just isn't our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it's my family's top request for a side. -Paul Cogswell, League City, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

2-1/2 pounds small red potatoes, cut into 1-inch pieces
3 teaspoons salt
1 pound bacon strips, finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
2 cups mayonnaise
2 tablespoons Dijon or yellow mustard
3/4 teaspoon dill weed
1/2 teaspoon celery salt
1/4 teaspoon celery seed

Steps:

Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.

Nutrition Facts : Calories 424 calories, Fat 36g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 1147mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

COUNTY LINE POTATO SALAD

County Line Potato Salad image

There is a barbeque chain in Texas called the County Line. They have some of the best food... particularly their potato salad! I found this recipe and had to share! I use to only make mustard potato salad, but this recipe has changed my ways. Enjoy!

Provided by Down Home Southern

Categories Potato

Time 1h

Yield 18 serving(s)

Number Of Ingredients 10

Ingredients

5 1/2 lbs idaho potatoes
3/4 lb about 2 medium yellow onion, chopped
3/4 lb about 6 ribsstalks celery, chopped
16 ounces kraft dill pickle relish
1 1/2 lbs sour cream
12 ounces Kraft mayonnaise (see Note)
2 tablespoons coarse black pepper
1 teaspoon garlic salt
1 teaspoon celery salt
1 tablespoon salt (to taste)

Steps:

Put unpeeled potatoes in a large pot of salted cold water; bring to a boil and cook until tender throughout, about 25 minutes. Test by inserting a knife into a potato. Refrigerate 30 minutes to allow potatoes to cool. Carefully peel potatoes and cut into 1-inch cubes; set aside.
In large mixing bowl, blend together onions, celery, relish, sour cream, mayonnaise, pepper, garlic salt, celery salt and salt. Add cubes of potato and mix gently.
Cover and place in refrigerator until ready to serve.
For Garnish: Dust with paprika and garnish with a sprig of parsley.
Recipe can be halved, if desired.

Nutrition Facts : Calories 299.1, Fat 14.1, SaturatedFat 5.4, Cholesterol 24.6, Sodium 852.9, Carbohydrate 41.5, Fiber 4.7, Sugar 4.8, Protein 4.4

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