BBQ POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
BBQ POTATO CHIP-CRUSTED SALMON WITH WATERCRESS SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the salmon: Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
- In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
- Bake until the chip mixture is golden brown and crunchy, about 15 minutes.
- For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.
- Place the salad on a plate with the salmon and garnish the salad with the almonds.
BBQ RANCH POTATO SALAD
This tasty potato salad gets its color from red onions, black beans and corn-and its creamy texture from BBQ sauce and ranch dressing.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 28 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water in saucepan 10 to 12 min. or until tender; drain.
- Mix remaining ingredients in large bowl until blended.
- Add potatoes; toss with dressing mixture to coat. Refrigerate 2 hours or until chilled.
Nutrition Facts : Calories 110, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 2 g, Protein 3 g
BBQ CORN-BACON-POTATO SALAD
Don't settle for an everyday potato salad recipe; make BBQ Corn-Bacon-Potato Salad to really liven things up. Tossed in a sauce that combines ranch dressing, Dijon mustard and barbecue sauce, BBQ Corn-Bacon-Potato Salad is full of bold flavors and is poised to please.
Provided by My Food and Family
Categories Cheesy Potatoes
Time 25m
Yield Makes 12 servings, about 1/2 cup each.
Number Of Ingredients 9
Steps:
- Mix dressing, barbecue sauce and mustard in large bowl.
- Add all remaining ingredients except for the bacon; mix lightly.
- Sprinkle top of salad with bacon. Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 330 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 7 g, Protein 5 g
BBQ CHORIZO POTATO SALAD
Spruce up homemade potato salad with chorizo in this flavour-packed side dish that's a perfect accompaniment to a summer barbecue - great for serving a crowd
Provided by Lulu Grimes
Categories Side dish
Time 45m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Drain the potatoes and return to the pan, then stand for 5-10 mins to steam-dry. Cut them into bite-sized pieces, season with salt, cover and chill until cold.
- Heat the barbecue (or heat a griddle pan if cooking indoors). Halve each large chorizo lengthways and put them, cut-side down, on the barbecue (small chorizo can go on whole). Cook, turning once or twice, until they are crisp around the edges and cooked through. Slice the chorizo into pieces.
- Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery and dill. Gently fold the potatoes into the dressing, taking care not to break up them too much. Scatter the chorizo on top to serve.
Nutrition Facts : Calories 597 calories, Fat 44 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium
INSTANT POT BBQ CHICKEN WITH POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Spread the potatoes in an Instant Pot. Add 2/3 cup hot water and a big pinch each of salt and pepper. Fit a rack on top. Toss the chicken with 1 teaspoon olive oil and the chili powder; season with salt and pepper. Arrange the chicken thighs on the rack. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes.
- Whisk the remaining 2 tablespoons plus 2 teaspoons olive oil, 2 tablespoons vinegar and a pinch each of salt and pepper in a medium bowl. Combine the ketchup, brown sugar, Worcestershire sauce and remaining 2 teaspoons vinegar in a small bowl.
- When the time is up on the Instant Pot, carefully turn the steam valve to the venting position. When all the steam is released, turn off the pot and remove the lid. Carefully lift out the rack with the chicken and set on a plate. Using a slotted spoon, transfer the potatoes to the bowl with the vinaigrette. Scoop or pour out all but about 1/2 cup of the liquid in the pot. Set the pot to sauté on high and return the chicken to the pot. Stir in the ketchup mixture. Cook, stirring, until the sauce is thickened, 5 to 7 minutes.
- Add the celery and scallion to the potatoes and toss. Serve the chicken with the potato salad and pickles.
BBQ POTATO SALAD WITH BACON AND RANCH
Have a picnic at home with a BBQ Potato Salad with Bacon and Ranch! Or you could share the tastiness by taking this BBQ potato salad to an actual picnic.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Combine potatoes, celery and onions in large bowl.
- Mix dressing and barbecue sauce until blended. Add to potato mixture; mix lightly.
- Top with bacon.
Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 4 g, Protein 4 g
BBQ POTATO CHIP-CRUSTED SALMON WITH WATERCRESS SALAD
Get this all-star, easy-to-follow BBQ Potato Chip-Crusted Salmon with Watercress Salad recipe from Katie Lee
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- For the salmon: Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
- In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
- Bake until the chip mixture is golden brown and crunchy, about 15 minutes.
- For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.
- Place the salad on a plate with the salmon and garnish the salad with the almonds.
RED, WHITE, & BLUE BBQ POTATO SALAD
This is courtesy of the Rachael Ray Talk show. I saw her making this, realized I had most everything on hand, and thought why not. I made this today for our July 4th dinner. As there are just 2 of us, I used only 3 small potatoes. I could not find the blue potatoes, so I just used the red and yukon golds. I copied this recipe as it is written on Rachael Ray's website, however I added a couple touches of my own. First I made the barbeque sauce first then added the potatoes to that bowl. I also added 1 tablespoon ketchup to the sauce to cut the tang just a bit. ( I tasted it as it was written, and was too vinegary. The ketchup cut that just enough) I also cooked these potatoes on the George Foreman Grill. It worked but my Foreman is way too small. I will definitely try this again, but on the gas grill next time.
Provided by foxysnana
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 285.1, Fat 7.2, SaturatedFat 1, Sodium 99.8, Carbohydrate 52.4, Fiber 5, Sugar 6.5, Protein 4.9
BBQ BACON,POTATO CORN SALAD
I always bring this to cook outs in the summer enjoy!
Provided by sarah wertz
Categories Potato Salads
Time 20m
Number Of Ingredients 9
Steps:
- 1. mix ranch mustard and BBQ sauce in bowl. add all ingredients except bacon to dressing mixture. mix gently with hands works best.
- 2. refrigerate 1 hr sprinkle bacon on top right before you serve.
DINOSAUR BBQ CREOLE POTATO SALAD RECIPE - (4.1/5)
Provided by jodieg
Number Of Ingredients 26
Steps:
- 1 Hard-boil eggs, peel, chop and set aside. 2 Cook Bacon, drain, crumble and set aside. 3 Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily. 4 Drain and cut the potatoes into 1 inch chunks. 5 Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper. 6 Make the dressing by whisking up the mayonnaise with the mustard and brown sugar. 7 Pour over the potatoes and stir well. 8 Taste for seasoning and add salt and creole seasoning if more is needed. 9 Top with crumbled bacon right before serving.
SAUCY BBQ CHICKEN SAMMIES WITH PEPPER AND SCALLION POTATO SALAD
Yield 6 sammies
Number Of Ingredients 20
Steps:
- Chunk up the potatoes, cutting them into large bite-size pieces, and place them in a pot with water to cover. Bring to a boil, then simmer until tender, 10 to 12 minutes. Drain the potatoes and return them to the hot pot to dry them out. Add the hot peppers, bell peppers, and scallions to the pot, then dress everything with a splash of the hot pepper juice and the vinegar. Toss to combine, then drizzle with 1/4 cup of the EVOO to coat the salad evenly. Season with salt and pepper.
- While the potatoes work, bring the stock and beer to a simmer in a small or medium skillet. Slide in the chicken breasts and gently poach them for 10 minutes, turning once after 5 minutes.
- While the chicken poaches, heat a second medium skillet over medium-low heat. To the hot skillet, add the remaining 2 tablespoons of EVOO, the garlic, and the onions and gently sauté until cooked through. Turn off the heat and set the pan aside.
- Combine the Worcestershire, hot sauce, grill seasoning, brown sugar, and tomato paste in a medium bowl. Add 2 ladles of the poaching liquid to the bowl and mix well. Transfer the chicken breasts to the bowl, then use two forks to shred the meat, and combine it with the seasonings. Stir the shredded chicken into the pan of sautéed onions and garlic and combine well. Reheat together for 5 to 10 minutes, adding some more of the poaching liquid to make your chicken as saucy as you like.
- Combine the sour and sweet pickles in a small bowl. Split the rolls and fill with scoops of shredded chicken. Top with pickle relish and serve with the potato salad.
RED POTATO SALAD - GOES WITH BBQ
Red potato salad goes great with BBQ - ribs, pulled pork, etc - or with burgers or other American classic picnic food.
Provided by Craig Conkling
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 712.6, Fat 17.8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 1608.3, Carbohydrate 132.2, Fiber 12.2, Sugar 30.6, Protein 13.1
COPYCAT THOMAS BBQ POTATO SALAD
How to make Copycat Thomas BBQ Potato Salad
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Place hash browns in large pot and add enough water to cover. Bring to a boil over medium high heat. Once boiling, allow to cook for ten minutes, or until tender.
- Drain potatoes and place in a large bowl. Mash all of this up a bit with a potato masher, but leave lumpy.
- Place chopped sweet pickles and chopped onion into a blender, chopper, or small smoothie blender and pulse a few times until very fine, almost like a relish.
- Place mayonaise, pickle juice, mustard, finely minced pickles and onions, salt, and pepper in bowl with potatoes. Stir until well mixed. Stir in chopped eggs until incorporated. Cover and refrigerate several hours or until cold. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love