Red White Blue Bbq Potato Salad Recipes

RED, WHITE & BLEU POTATO SALAD

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.

RED, WHITE AND BLUE GRILLED BBQ POTATO SALAD

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

RED, HOT, AND BLUE POTATO SALAD RECIPE

Steps:

• Cook potatoes with skin on until fork tender using the desired method.
• Once cooked, remove from water carefully
• Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
• Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
• Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
• Add green onions to the bowl as well.
• Lightly stir, taking care not to mash the potato
• In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
• Mix with the potato mixture.
• Top with eggs
• Refrigerate until ready to serve. Best when served chilled.