GRILLED BARBECUE POTATO SALAD

Grilled Barbecue Potato Salad image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 24

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.