Red Potato Salad Goes With Bbq Recipes

RED POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

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.

RED POTATO SALAD - GOES WITH BBQ

Steps:

• Main ingredients:.
• 1 large (or two medium) celery sticks, washed and trimmed, finely diced.
• 1/4 medium-sized red onion, finely diced.
• 12 to 15 dollar size red potatoes (i.e. small round red potatoes).
• -Boil in a pot of water until "fork firm" (not fork tender).
• -Place in an ice bath for 5 mins to cool, then pat dry.
• -Cut each potato into quarters.
• Dressing base:.
• 1/2 cup of light mayonnaise (add another quarter cup if you like a creamier texture).
• ¾ teaspoon of celery seed.
• 1½ teaspoons salt.
• 1 teaspoon white pepper (black is also fine).
• ¼ teaspoon of chili or cayenne pepper.
• 3 tablespoons honey.
• 2 tablespoons sweet dill pickle relish (optional).
• ** Whisk these ingredients together.
• Vinaigrette base:.
• 1 tablespoon Dijon mustard.
• 1 tablespoon of honey.
• 1 medium-sized lemon.
• 2 teaspoons of apple cider vinegar.
• 2 tablespoons of olive oil (or extra virgin olive oil).
• 1/8 teaspoon of salt.
• 1/8 teaspoon of white (or black) pepper.
• 1/8 teaspoon of ground thyme.
• ** Whisk these ingredients together.
• Combine ingredients:.
• •In a large bowl, combine the main ingredients and the dressing base, stir together.
• •Then add three (3) tablespoons of the vinaigrette base to the mixture and combine.
• •Taste.
• •Add one (1) tablespoon more of the vinaigrette base, if you want a more "fortified" flavor. (Discard left over vinaigrette or save and use with a green salad).
• •Place in a bowl and let sit in the refrigerator for 30 mins to further cool and allow the flavors combine.

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.

BARBEQUE POTATO SALAD

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.