| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
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, 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
Instructions
- 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.
- 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.
- The sauce can be used immediately. The flavors will continue to meld if allowed to rest in the refrigerator overnight.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 377 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 22 g |
| Protein | 7 g |
| Cholesterol | 22 mg |
| Sodium | 720 mg |
Reviews
Everyone loved this, I’ve made it for 3 potlucks now and it is all gone every time…And I now make the homemade BBQ sauce and keep it in my fridge all the time!!!
I’m not a big fan of potato salad either, but this was amazing. I didn’t have any liquid smoke and I used bacon bits. My family loved it and will definatley make it again.
A different take on potato salad. I liked the slight crunch the grilled potatoes gave, and the sauce was tasty as well!
I wanted BBQ sauce. Went and bought kraft (cuz that’s who I used to work for) It totally sucked!!! So I made this BBQ sauce. It was awesome. So I said I might as well make the potato salad. It was so different, but incredibly good. I like spicy. If you don’t like spicy just tone it down. Thanks
I made this yesterday for Memorial Day, it was so easy and delicious! I unfortunately had to buy store bought bbq due to timing, but can’t wait to make the real deal. So many compliments!
Outstanding potato salad and crazy good sauce. Thanks for something new to have for our bbq dinners!
For the people who roasted the potatoes in the oven, how long did you cook them for?
Is this recipe good chilled overnight or best warm
Wow! Best. Recipe. Ever. The sauce is ridiculously delicious in either version and I’ve used on so many other things already (salad dressing, sandwiches, just squirting it directly into my mouth–lol). The potato salad recipe is everything I love about potato salad (buttery potatoes, freshness from the little bit of green onion and celery) and nothing I don’t (I don’t like cold food (sensitive teeth), I don’t like too crunchy). Most potato salads are this way. But, man-o-man, I’ll never eat another version of potato salad again! Thank you for sharing this recipe with us!
Very good