Grilled Barbecue Potato Salad

  • Yield : 6 to 8 servings
  • Cook Time : 15m
  • Ready In : 40m
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  • 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, recipe follows, or store-bought chipotle BBQ sauce
  • 1 tablespoon juice from a jar of pickled jalapenos (see Cook's Note)
  • 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)
  • 1 cup ketchup
  • 1/2 cup dark brown sugar
  • 1/4 cup pureed chipotle peppers in adobo
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon molasses
  • 1 tablespoon cider vinegar
  • 2 teaspoons ancho chile powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cocoa powder
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon mustard powder


Step 1

Preheat a grill to 400 degrees F using indirect heat. Oil the grill grates.

Step 2

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.

Step 3

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.

Step 4

Mix together the ketchup, sugar, chipotle, Worcestershire, molasses, vinegar, ancho powder, salt, pepper, cocoa, liquid smoke, oregano, thyme and mustard powder in a saucepan and gently warm over medium heat, stirring continuously, until the sugar dissolves. Do not boil.

Step 5

The sauce can be used immediately. The flavors will continue to meld if allowed to rest in the refrigerator overnight.

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