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Red, White, & Blue BBQ Potato Salad

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“This is courtesy of the Rachael Ray Talk show. I saw her making this, realized I had most everything on hand, and thought why not. I made this today for our July 4th dinner. As there are just 2 of us, I used only 3 small potatoes. I could not find the blue potatoes, so I just used the red and yukon golds. I copied this recipe as it is written on Rachael Ray's website, however I added a couple touches of my own. First I made the barbeque sauce first then added the potatoes to that bowl. I also added 1 tablespoon ketchup to the sauce to cut the tang just a bit. ( I tasted it as it was written, and was too vinegary. The ketchup cut that just enough) I also cooked these potatoes on the George Foreman Grill. It worked but my Foreman is way too small. I will definitely try this again, but on the gas grill next time.”

Ingredients Nutrition


  1. Cut the large potatoes into thirds (rounds about 1/2-inch thick), then cut the medium potatoes in half. Small potatoes you can leave whole.
  2. Season the potatoes and scallions with EVOO, salt and freshly ground black pepper.
  3. Place the potatoes and scallions on the grill and tent with one large piece of tin foil.
  4. Cook the scallions until they are charred slightly, about 7 minutes, then remove them to a large mixing bowl to cool.
  5. Once the scallions come off, turn the potatoes and cook 7-10 more minutes, until tender.
  6. Roughly chop the scallions into bite-size pieces then place them back into the mixing bowl.
  7. 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.
  8. 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.

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