RED, WHITE AND BLUE GRILLED BBQ POTATO SALAD
Rach's red, white & blue grilled BBQ potato salad is the perfect side dish for your summer barbecue.
Provided by Rachael Ray
Number Of Ingredients 12
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, 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
RED, WHITE, AND BLUE POTATO SALAD
Provided by Rick Browne
Categories Cheese Mustard Pepper Potato Vegetable Appetizer Side Fourth of July Vegetarian High Fiber Summer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 cups
Number Of Ingredients 14
Steps:
- Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
- Do ahead: Can be made 1 day ahead. Keep chilled.
- Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
- Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
- Sprinkle potato salad with paprika and remaining 1/2 cup green onions.
RED, WHITE & BLEU POTATO SALAD
This is a perfect potato salad for patriotic holidays or any day, really. This is my modification of a recipe I found here on the Zaar. The original was posted by evelyn/athens and can be found here: http://www.recipezaar.com/recipe/Blue-Cheese-Potato-Salad-68007. ***I add no salt to this recipe other than while cooking potatoes, so use as you see fit.***
Provided by janthemansnakerober
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Boil potatoes until tender; drain and cool for comfortable handling.
- Cut into 1 inch pieces, leave skin on.
- Transfer to large bowl, add ice to chill.
- In separate bowl, combine remaining ingredients except green onions and mix well.
- Drain chilled potatoes, add dressing and mix thoroughly.
- Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time.
- Before serving, mix one final time and sprinkle green onion on top for garnish.
Nutrition Facts : Calories 301.3, Fat 13.9, SaturatedFat 4.7, Cholesterol 27.9, Sodium 698.3, Carbohydrate 36.5, Fiber 3.8, Sugar 5.8, Protein 9.4
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