Bar BQ Grills

But tailgating season is upon us and one of the common side dishes found at a tailgate is the ubiquitous potato salad. If you want to make your potato salad stand out as something special, try grilling it. Take your favorite potato salad recipe and grill some of the main components. This is a trick taught at Kingsford University. Grilling your potatoes and veggies will boost their flavor. 

Before you can have a side dish, you have to have a main dish so I smoked three racks of spare ribs.

2 lb red bliss potatoes, halved

1 ear corn, shucked

1 ea jalapeno

2 ea green onion

1 stalk celery (trim leaves and reserve for the dressing, see below)

2 Tbsp vegetable oil

1 tsp kosher salt

½ tsp black pepper, ground

Dressing

3 oz Dukes mayonnaise

2 Tbsp coarse ground mustard

1 Tbsp red wine vinegar

1 tsp fresh thyme

1 tsp fresh parsley, finely chopped

1 tsp celery leaves, finely chopped

1 tsp fresh cayenne pepper, seeded and finely chopped (sub ½ tsp red pepper flake)

½ tsp fresh sage, finely chopped

Toss potatoes in oil, salt and pepper. Place on skewers and microwave for 3 minutes. Flip and microwave another 3 minutes.

Whisk the dressing ingredients together.

Place the potato skewers, corn, and jalapeno on a 350f grill. Cook for 8 minutes, turning it all every 2 minutes. 

In the last 2 minutes add the green onion and celery.

Remove the potatoes from the skewers and cut in half (so they are now quartered). Cut the kernels off of the ear. Peel, seed, and dice the jalapeno. Chop the celery and green onion.

Toss all of this into a large bowl. Mix with the dressing. Taste and season with additional salt and pepper as needed. Chill for at least one hour.

Served with BBQ ribs and Bush Original Barbecue Beans.