Grilled Potato Salad With Crazy Steves Cajun Cukes Food

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YOU'RE-BACON-ME-CRAZY POTATO SALAD



You're-Bacon-Me-Crazy Potato Salad image

It isn't a summer cookout without potato salad, but the stuff from the deli just isn't our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it's my family's top request for a side. -Paul Cogswell, League City, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 10

2-1/2 pounds small red potatoes, cut into 1-inch pieces
3 teaspoons salt
1 pound bacon strips, finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
2 cups mayonnaise
2 tablespoons Dijon or yellow mustard
3/4 teaspoon dill weed
1/2 teaspoon celery salt
1/4 teaspoon celery seed

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.

Nutrition Facts : Calories 424 calories, Fat 36g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 1147mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

CAJUN POTATO SALAD



Cajun Potato Salad image

I have been making this mouthwatering potato salad for about 10 years. My family likes spicy foods, and thanks to a son living in New Orleans, we have a constant supply of Cajun sausage for this recipe. Made with extra sausage, it's a filling one-dish meal.-Margaret Scott, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

2 pounds small red potatoes
1/2 cup chopped red onions
1/2 cup sliced green onions
1/4 cup minced fresh parsley
6 tablespoons cider vinegar, divided
1/2 pound smoked kielbasa or smoked Polish sausage, sliced
6 tablespoons olive oil
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool completely. , Cut into 1/4-in. slices; transfer to a large bowl. Add onions, parsley and 3 tablespoons vinegar; toss. , In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. , To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately.

Nutrition Facts : Calories 361 calories, Fat 24g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 482mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 pounds Yukon Gold potatoes, sliced into 1/4-inch rounds
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice, from one medium lemon
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
2 tablespoons finely grated Parmesan, plus shaved for garnish
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • For the potatoes: Preheat a grill pan over medium-high heat. Place the potato slices in a large bowl and toss with the olive oil, salt and pepper. In batches, grill the potatoes until cooked through and golden, about 4 minutes per side. Transfer to a large serving bowl and set aside to cool while you make the dressing.
  • For the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil and Parmesan. Pour the dressing over the potatoes, then add the basil and parsley, and toss gently to coat. Garnish with shaved Parmesan, and serve.

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds baby Yukon gold potatoes, halved
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup toasted peanuts
3 tablespoons sherry vinegar
2 tablespoons fresh cilantro, chopped
1 tablespoon Dijon mustard
1 teaspoon celery seeds
1 teaspoon granulated sugar

Steps:

  • Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.
  • Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper.
  • Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet.
  • Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes.
  • Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper.
  • Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat.
  • (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.)

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, slice into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish

Steps:

  • Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
  • Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
  • Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
  • Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

GRILLED FIRECRACKER POTATO SALAD



Grilled Firecracker Potato Salad image

I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. -Ashley Armstrong, Kingsland, Georgia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 16 servings.

Number Of Ingredients 15

3 pounds small red potatoes (about 30), quartered
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1-1/2 cups mayonnaise
1/2 cup finely chopped onion
1/4 cup Dijon mustard
2 tablespoons sweet pickle relish
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
SALAD:
6 hard-boiled large eggs, chopped
2 celery ribs, finely chopped
Minced fresh chives, optional

Steps:

  • Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.

Nutrition Facts : Calories 265 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

GRILLED POTATO SALAD WITH CRAZY STEVE'S CAJUN CUKES



Grilled Potato Salad with Crazy Steve's Cajun Cukes image

This potato salad is for anyone who loves bacon and onions...a little sour and spicy. Can be served hot or cold.

Provided by crazy Steve

Categories     Red Potato Salad

Time 50m

Yield 10

Number Of Ingredients 15

½ pound bacon, diced
1 red onion, diced
2 tablespoons kosher salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon celery seed
5 pounds small red potatoes
1 (16 ounce) jar spicy pickles (such as Crazy Steve's™ Cajun Cukes)
½ cup pickle juice (such as juice from Crazy Steve's™ Cajun Cukes)
5 tablespoons mayonnaise
2 tablespoons Dijon mustard

Steps:

  • Cook and stir bacon and red onion together in a skillet over medium heat until bacon is crisp, about 10 minutes. Remove skillet from heat and transfer bacon and onion to a plate, reserving drippings in the skillet.
  • Stir salt, black pepper, paprika, garlic powder, cumin, rosemary, thyme, and celery seed into bacon drippings. Roll potatoes into seasoned bacon drippings until evenly coated.
  • Preheat grill for medium heat and lightly oil the grate.
  • Cook potatoes on grill until golden brown and tender, about 10 to 15 minutes per side. Cool potatoes slightly; cut into bite-size pieces.
  • Mix pickles, pickle juice, mayonnaise, and Dijon mustard together in a bowl until smooth. Stir bacon, onion, and potatoes into mayonnaise mixture until evenly coated.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 48.3 g, Cholesterol 10.8 mg, Fat 9.2 g, Fiber 4.7 g, Protein 7.6 g, SaturatedFat 2 g, Sodium 1660.3 mg, Sugar 11.2 g

GRILLED POTATO SALAD WITH CRAZY STEVE'S CAJUN CUKES



Grilled Potato Salad with Crazy Steve's Cajun Cukes image

This potato salad is for anyone who loves bacon and onions...a little sour and spicy. Can be served hot or cold.

Provided by crazy Steve

Categories     Red Potato Salad

Time 50m

Yield 10

Number Of Ingredients 15

½ pound bacon, diced
1 red onion, diced
2 tablespoons kosher salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon celery seed
5 pounds small red potatoes
1 (16 ounce) jar spicy pickles (such as Crazy Steve's™ Cajun Cukes)
½ cup pickle juice (such as juice from Crazy Steve's™ Cajun Cukes)
5 tablespoons mayonnaise
2 tablespoons Dijon mustard

Steps:

  • Cook and stir bacon and red onion together in a skillet over medium heat until bacon is crisp, about 10 minutes. Remove skillet from heat and transfer bacon and onion to a plate, reserving drippings in the skillet.
  • Stir salt, black pepper, paprika, garlic powder, cumin, rosemary, thyme, and celery seed into bacon drippings. Roll potatoes into seasoned bacon drippings until evenly coated.
  • Preheat grill for medium heat and lightly oil the grate.
  • Cook potatoes on grill until golden brown and tender, about 10 to 15 minutes per side. Cool potatoes slightly; cut into bite-size pieces.
  • Mix pickles, pickle juice, mayonnaise, and Dijon mustard together in a bowl until smooth. Stir bacon, onion, and potatoes into mayonnaise mixture until evenly coated.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 48.3 g, Cholesterol 10.8 mg, Fat 9.2 g, Fiber 4.7 g, Protein 7.6 g, SaturatedFat 2 g, Sodium 1660.3 mg, Sugar 11.2 g

GRILLED POTATO SALAD WITH CRAZY STEVE'S CAJUN CUKES



Grilled Potato Salad with Crazy Steve's Cajun Cukes image

This potato salad is for anyone who loves bacon and onions...a little sour and spicy. Can be served hot or cold.

Provided by crazy Steve

Categories     Red Potato Salad

Time 50m

Yield 10

Number Of Ingredients 15

½ pound bacon, diced
1 red onion, diced
2 tablespoons kosher salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon celery seed
5 pounds small red potatoes
1 (16 ounce) jar spicy pickles (such as Crazy Steve's™ Cajun Cukes)
½ cup pickle juice (such as juice from Crazy Steve's™ Cajun Cukes)
5 tablespoons mayonnaise
2 tablespoons Dijon mustard

Steps:

  • Cook and stir bacon and red onion together in a skillet over medium heat until bacon is crisp, about 10 minutes. Remove skillet from heat and transfer bacon and onion to a plate, reserving drippings in the skillet.
  • Stir salt, black pepper, paprika, garlic powder, cumin, rosemary, thyme, and celery seed into bacon drippings. Roll potatoes into seasoned bacon drippings until evenly coated.
  • Preheat grill for medium heat and lightly oil the grate.
  • Cook potatoes on grill until golden brown and tender, about 10 to 15 minutes per side. Cool potatoes slightly; cut into bite-size pieces.
  • Mix pickles, pickle juice, mayonnaise, and Dijon mustard together in a bowl until smooth. Stir bacon, onion, and potatoes into mayonnaise mixture until evenly coated.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 48.3 g, Cholesterol 10.8 mg, Fat 9.2 g, Fiber 4.7 g, Protein 7.6 g, SaturatedFat 2 g, Sodium 1660.3 mg, Sugar 11.2 g

CAJUN CUCUMBER AND ONION SALAD



Cajun Cucumber and Onion Salad image

Make and share this Cajun Cucumber and Onion Salad recipe from Food.com.

Provided by Spyder-man

Categories     Vegetable

Time 4h5m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium cucumbers
1 large purple onion (baseball sized)
1 cup sour cream
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/4-1/2 cup mayonnaise
2 teaspoons Frank's red hot sauce
cayenne pepper

Steps:

  • Cucumbers-peeled (if desired-I don't like the bitter taste the peel has) slice thick or thin your preference.
  • Purple onion sliced thick or thin your preference into rings and rings separated.
  • Place onion rings in very cold water for a few minutes then drain very well.
  • Meanwhile mix in a nice serving bowl all remaining ingredients tasting and seasoning or adding more mayo if to thin.
  • Tasting and adding what is needed for your taste.
  • Fold in the onions now let sit in the refrigerator for about 2-4 hours. It will become watery in the fridge, so a quick folding with spatula before serving will mix everything back together.

Nutrition Facts : Calories 222.2, Fat 17.2, SaturatedFat 8.3, Cholesterol 29.1, Sodium 492.8, Carbohydrate 15.4, Fiber 1.3, Sugar 5.2, Protein 3.3

HOT CAJUN POTATO SALAD



Hot Cajun Potato Salad image

Make and share this Hot Cajun Potato Salad recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Salad Dressings

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 10

5 medium potatoes
5 slices bacon
1/2 cup chopped onion
2 tablespoons sugar
1 tablespoon flour
1 1/2 teaspoons salt
2 teaspoons tabasco peppers
1/2 cup water
1/4 cup vinegar
1/2 cup sliced red radish

Steps:

  • Cook un-peeled potatoes in boiling water in saucepan until tender, almost 40 minute.
  • Fry bacon in skillet until crisp, about 10 minutes.
  • Remove, drain on paper toweling, crumble & reserve.
  • Cook onion in bacon drippings until partially tender, about 5 minutes.
  • Blend together sugar, flour, salt, pepper, water and vinegar, add to onion mixture.
  • Cook stirring constantly, until mixture thickens and bubbles, about 5 minutes.
  • Remove from heat.
  • Peel & slice potatoes, add potatoes to onion mixture, heat well, about 5 minutes.
  • Add radishes and toss.
  • Serve hot, topped with bacon.

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Jun 18, 2015 - Grilled potato salad, made with grilled potatoes, bacon, and onion, is tossed in a mayonnaise-pickle-based dressing for the ultimate side dish at the barbeque. Jun 18, 2015 - Grilled potato salad, made with grilled potatoes, bacon, and onion, is tossed in a mayonnaise-pickle-based dressing for the ultimate side dish at the barbeque. Pinterest. Today. Explore. When autocomplete ...
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GRILLED POTATO SALAD WITH CRAZY STEVE'S CAJUN CUKES
Jun 10, 2018 - Grilled potato salad, made with grilled potatoes, bacon, and onion, is tossed in a mayonnaise-pickle-based dressing for the ultimate side dish at the barbeque. Jun 10, 2018 - Grilled potato salad, made with grilled potatoes, bacon, and onion, is tossed in a mayonnaise-pickle-based dressing for the ultimate side dish at the barbeque. Pinterest. Today. Explore. When the auto ...
From pinterest.co.uk


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