This is the famous Grilled BBQ Potato Salad that we created for our appearance on Food Network's The Kitchen. Cubes of Yukon gold potatoes are roasted tender and combined with bacon, celery, and green onions. The mixture is then tossed in a dressing comprised of spicy BBQ sauce, mayonnaise, and jalapeno juice (aka, the liquid from a jar of pickled jalapenos).
The cast and crew loved it, and Jeff Mauro even said on camera that it's "the best potato salad I've ever had!"
The recipe specifically calls for a KC-Style Chipotle BBQ Sauce, which is another recipe we shared with the Food Network. You can whip up a batch of that sauce or substitute with our Kansas City style BBQ sauces. (Hint: our spicy version is also a chipotle BBQ sauce!)
Ingredients
- 1 1/2 tablespoons olive oil, plus more for oiling the grill grates
- 2 pounds Yukon gold potatoes
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup KC-Style Chipotle BBQ Sauce
- 1 tablespoon juice from a jar of pickled jalapeños
- 1/2 pound cooked and crumbled bacon
- 1/2 cup chopped celery
- 1/4 cup sliced green onions (set a few aside for garnishing the top)
Directions
Preheat a grill to 400 degrees F using indirect heat. Oil the grill grates.
Cut the potatoes into 1-inch chunks and add to a bowl with the olive oil, garlic salt and pepper. Toss to coat. Place the potatoes directly on the oiled cooking grates (if needed, use a grill basket so the potatoes don't fall through). Cook, turning as needed, until done, about 30 minutes.
In a mixing bowl combine the mayonnaise, KC-Style Chipotle BBQ Sauce and jalapeno juice. Gently fold in the warm potatoes, bacon, celery and green onions. Garnish with a couple slices of green onion on top and serve immediately.
Note: To cook the potatoes in the oven, preheat the oven to 400 degrees F with a sheet pan inside. Spray the pan with cooking spray and place the potatoes on the hot sheet pan. Cook, turning halfway, until done, about 30 minutes.
