Red White And Blue Grilled Bbq Potato Salad Recipes

RED, WHITE AND BLUE GRILLED BBQ POTATO SALAD

Steps:

• Preheat an indoor or outdoor grill
• Cut the large potatoes into thirds (rounds about ½-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
• Serve the potato salad warm or at room temperature alongside Turkey Chili Cheeseburgers

GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE

Steps:

• Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
• Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
• Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

RED, HOT, AND BLUE POTATO SALAD RECIPE

Steps:

• Cook potatoes with skin on until fork tender using the desired method.
• Once cooked, remove from water carefully
• Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
• Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
• Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
• Add green onions to the bowl as well.
• Lightly stir, taking care not to mash the potato
• In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
• Mix with the potato mixture.
• Top with eggs
• Refrigerate until ready to serve. Best when served chilled.

RED, WHITE, & BLUE BBQ POTATO SALAD

Steps:

• 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.