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.
My Private Note
Units: US | Metric
- 2 lbs yukon gold potatoes
- Red Bliss potatoes, and
- peruvian blue potato
- 1 bunch green onion
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- salt & freshly ground black pepper
- 1 tablespoon dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 -3 dashes hot sauce, depending on how hot you like it
- 3 tablespoons white wine vinegar or 3 tablespoons apple cider vinegar
- 1Cut the large potatoes into thirds (rounds about 1/2-inch thick), then cut the medium potatoes in half. Small potatoes you can leave whole.
- 2Season the potatoes and scallions with EVOO, salt and freshly ground black pepper.
- 3Place the potatoes and scallions on the grill and tent with one large piece of tin foil.
- 4Cook the scallions until they are charred slightly, about 7 minutes, then remove them to a large mixing bowl to cool.
- 5Once the scallions come off, turn the potatoes and cook 7-10 more minutes, until tender.
- 6Roughly chop the scallions into bite-size pieces then place them back into the mixing bowl.
- 7Add 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.
- 8As 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.
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Nutritional Facts for Red, White, & Blue BBQ Potato Salad
Serving Size: 1 (183 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 285.0
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 99.8 mg
- Total Carbohydrate 52.3 g
- Dietary Fiber 4.9 g
- Sugars 6.5 g
- Protein 4.9 g
The following items or measurements are not included:
white wine vinegar