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
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