Turkey Chili Cheeseburgers & Grilled BBQ Potato Salad
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make Oven Fried Chicken
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
See Rachael's Italian Dream Home In First Look At New Facebook W…
How to Make Spinach Ricotta Gnudi with Tomato Sauce and Crispy G…
How To Make Chicken Cacciatore | Rachael Ray
We Tried The TikTok Watermelon Slicer
How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael …
Jessica Alba Surprises Beauty 2 the Streetz Founder Who Makes L…
Jessica Alba on Parenting Her Teen Daughter Honor: "No Matter Wh…
First Look Inside Rachael's Rebuilt Home One Year After Devastat…
How To Make 3-Ingredient Peanut Butter Cookies
How To Make Thai-Style Pineapple Fried Rice | Jet Tila
This red, white & blue grilled BBQ potato salad is the perfect side dish for your summer barbecue. Rach likes to serve it warm or at room temperature alongside her Turkey Chili Cheeseburgers.
- 2 pounds baby Yukon gold, red bliss and Peruvian blue potatoes
- 1 bunch green onions
- 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- Salt and freshly ground black pepper
- 1 heaping tablespoon dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- Couple of dashes of hot sauce, depending on how hot you like it!
- 3 tablespoons white wine or apple cider vinegar
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.