BBQ Potato Salad

The inspiration for this potato salad came from an episode of ‘The Kitchen’ that I saw either this year or last, I don’t quite remember. Many of you know that one of my favorite celebrity chefs is Katie Lee. Although, this is not her idea she raved about the creator. I have never missed an episode of The Kitchen and hope that one day I will make it big enough to be a guest.

I changed the recipe to fit my style and tastes and I believe I have nailed it. I have been told “this is the best potato salad I have ever had!” I have to agree. I’ve also swapped grilled chicken breast for the potatoes and made BBQ Chicken Salad. I wish I could tell you which one I like better but, they are both equally tasty. Another great thing about this recipe is that the sauce makes an awesome french fry sauce. Ketchup and ranch gets to be so boring and mundane and this sauce has the perfect balance of creamy and tang.

Oven Roasted BBQ Potato Salad

BBQ Potato Salad

Prep Time: 15 minutes | Cook Time: 50 min | Servings: 10-12 | Difficulty: Easy

5 lbs baking potatoes
3 tbsp olive or vegetable oil
1 1/4 cup mayonnaise
1/2 cup Carolina style BBQ Sauce
3 tbsp dill pickle juice (I prefer Claussin)
1/2 tsp smoked paprika
1/2 tsp dry mustard powder
1/2 tsp salt
1/4 pepper
4 hard-boiled eggs, peeled and small dice
2 green onions, thinly sliced
1 celery stalk, small dice
Chives, for garnish (optional)

Preheat oven to 425°

1. Wash, scrub, and chop the potatoes into 1 inch pieces. Place in a large bowl and toss with oil. Place potatoes on two large baking sheets (sprayed and lined with parchment paper) and bake for 40-50 minutes or until potatoes are fork tender, tossing several times as they bake. Remove and let cool.
2. In a medium size bowl, whisk together mayonnaise, BBQ sauce, pickle juice, smoked paprika, dry mustard powder, salt, and pepper. (<–also makes a great fry sauce)
3. Add the potatoes, chopped hard-boiled eggs, green onions, and celery to a large bowl. Pour over half of the sauce and gently mix to combine. Cover and refrigerate for at least 2 hours. Refrigerate remaining sauce as well.
4. When you’re ready to serve, add half of the left over sauce. Gently mix. The potatoes may have soaked up most of the first round of sauce so you may need to add all of the left over sauce. Garnish with chopped chives.

Written by

I am the oldest, funniest, and best looking of the three pieces of fruit to come from our parents loins. Hmmm… if I was a piece of fruit, I think I’d be a peach. Fuzzy on the outside, a little soft, a little juicy, and a big ol’ heart in center. I believe I was 17 years old. The year was 2003 (holy crap, that was 15 years ago?) when I decided to make the change and become a vegetarian. Born and raised in Northeast Pennsylvania, being a vegetarian was not all that common. And, because it wasn’t all that common, I had to figure out the vegetarian lifestyle all on my own. I quickly discovered how much more energy I had and how much better I felt. A few years later I met the macaroni to my cheese, the basil to my pesto, someone that really made my dough rise, the love of my life, Sarah. Many of you already know the story of our first date and are still wondering why she said yes to a second. For those that don’t know the story, I don’t know if you’re lucky or if you missed out. While only being together for 6 months, we decided to move in together. Actually, Sarah the Stalker found an apartment in Jim Thorpe, PA – where I lived. She had lived just 20 minutes away in one of the next towns over and couldn’t bare to be that far away from this piece of Porter House steak. Can you blame her? So, she bought me a tooth brush for her place and gave me a key, at which point it became our place. Here is where I rediscovered how much I loved to cook – by making our nightly dinners. Also, I may or may not have had a small obsession with Rachael Ray. Fast forward to 2016, and my now wife Sarah and I are moving to the Carne Asada capital of the world, Tucson, AZ. No more cold and no more snow! Tucson is a charming little city with a small town feel in Southern Arizona, about a stone’s throw away from Mexico. There is a lot of Mexican influence here from the street names, the adobe style homes, and the FOOD. The food is incredible here. There’s an old wives’ tale here about the salsa in Tucson. How hot the salsa is depends on how angry the lady in the kitchen making it is at her husband. We have had some mild salsas and we have had some salsas that made you feel like you sold your backside to el diablo. I’ve always had an interest in food, ever since I was a little kid. I have great memories of being in the kitchen with my grandparents and mom that inspire me to continue to cook for people and write recipes. Last June, with the support of my wife, I quit my career of 13 years in banking to focus on writing a cookbook. My cookbook will incorporate dishes I ate growing up, recipes I created, and a modern twist on some classics. My focus is not going to be strictly vegetarian recipes. I have plenty of recipes that include meat. My days start with a large cup of coffee and a walk on the treadmill or a hike through Saguaro National Park. It continues in the kitchen either testing a recipe, writing one, or working on my new website! The cookbook is taking longer than I anticipated, so I decided to start sharing my recipes online and to start to gather a following. Please feel free to reach out if you have any questions and don’t forget to subscribe to never miss a recipe!

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