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Nutrition Facts
Serving Size 1 (275g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons white wine vinegar
Calories 285
Calories from Fat 64		(22%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 99mg		4%
Potassium 994mg		28%
Total Carbohydrate 52.4g		17%
	Dietary Fiber 5.0g	19%
	Sugars 6.5g
Protein 4.9g		9%
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Red, White, & Blue BBQ Potato Salad

Recipe #312466 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: foxysnana
Jul 7, 2008

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.

SERVES 4 -6 (change servings and units)

Ingredients

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 apple cider vinegar

Directions

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