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    You are in: Home / Blue / Red, White, & Blue BBQ Potato Salad Recipe
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    Red, White, & Blue BBQ Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    foxysnana's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Season the potatoes and scallions with EVOO, salt and freshly ground black pepper.
    3. 3
      Place the potatoes and scallions on the grill and tent with one large piece of tin foil.
    4. 4
      Cook the scallions until they are charred slightly, about 7 minutes, then remove them to a large mixing bowl to cool.
    5. 5
      Once the scallions come off, turn the potatoes and cook 7-10 more minutes, until tender.
    6. 6
      Roughly chop the scallions into bite-size pieces then place them back into the mixing bowl.
    7. 7
      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.
    8. 8
      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.

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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

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