Recipe courtesy of Jason Day and Megan Day

Grilled Barbecue Potato Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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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)

KC-Style Chipotle BBQ sauce:

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 


  1. Preheat a grill to 400 degrees F using indirect heat. Oil the grill grates.
  2. 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.
  3. 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.

KC-Style Chipotle BBQ sauce:

Yield: 1 3/4 cups
  1. 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.
  2. The sauce can be used immediately. The flavors will continue to meld if allowed to rest in the refrigerator overnight.

Cook’s Note

You can substitute white vinegar for the pickled jalapeno juice. To cook the potatoes in the oven, preheat the oven to 400 degrees F with a sheet pan inside. Spray the pan with cooking spray and place the potatoes on the hot sheet pan. Cook, turning halfway, until done, about 30 minutes.