Red, White, and BBQ Potato Salad

These patriotic potatoes are full of flavor thanks to Butcher BBQ’s deliciously sweet Homestyle Sweet BBQ Sauce. Though the silver-dollar-shaped potatoes can be a bit tricky to toss in a salad, it’s the best way to grill them and a fun way to eat them. Just be a little gentle when tossing everything together with the dressing. When serving the potato salad, make sure to get a good mix of creamy grilled potatoes, crisp bell pepper, and zesty red onion in every bite. And go ahead and enjoy it warm, room temperature, or chilled after a few hours in the refrigerator.

Red bell peppers, white new potatoes, and a barbecue sauce dressing pulls everything together in this riff of a traditional potato salad. Grilling slices of potatoes rather than boiling chunks brings forward a smoky flavor and results in a nice char in a small amount of time. Plus, it’s as easy as tossing the potatoes with oil, salt, and pepper, then throwing them on the grill! This red, white, and BBQ potato salad is a fun way to celebrate Independence Day with themed foods in a backyard barbecue. But it will quickly become your new summer picnic staple!

Ingredients

3 lbs white new potatoes, scrubbed and sliced into ¼ inch rounds

3-4 tbsp avocado oil, as needed

1 tsp garlic powder

½ tsp salt, or to taste

½ tsp ground black pepper

2 large red bell peppers, diced

½ cup red onion, finely diced

Dressing

½ cup mayonnaise

¼ cup sour cream

1 tbsp Homestyle Sweet BBQ Sauce

1 tsp yellow mustard

1 tsp apple cider vinegar

¼ tsp garlic powder

¼ tsp salt, or to taste

Directions

Preheat the grill to medium heat. Place the prepared potatoes in a medium bowl and drizzle with avocado oil. Toss to coat evenly, then sprinkle with garlic powder, salt, and pepper. Toss again to coat evenly.

Place potato slices on the hot grill and close the lid. Let cook for 4-5 minutes, or until slightly charred on one side. Flip and continue cooking for another 3-4 minutes, until the other side is slightly charred and the potato slices are cooked through. Remove from heat and let rest for 10 minutes.

Place potatoes in a shallow bowl with diced bell pepper and onion. Drizzle desired amount of dressing over top and toss gently, coating each bite evenly. Serve immediately at room temperature, or chill before serving if desired.

Click below to print this recipe

Red White and BBQ Potatoe Salad.pdf

Download PDF • 55KB