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Red, White & Blue Potato Salad
Try this patriotic potato salad at your next backyard BBQ. Kick the recipe up a notch by grilling the potatoes and red bell peppers.
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
  1. ½ pound Baby Red Potatoes, quartered
  2. ½ pound Baby Yukon Gold Potatoes, quartered
  3. ½ pound Baby Purple Potatoes, quartered
  4. 3 Tablespoons Red Wine Vinegar
  5. 1 Tablespoon Kosher Salt
  6. 1 teaspoon Dijon Mustard
  7. 1 teaspoon Pork Barrel BBQ All-American Spice Rub
  8. ¼ teaspoon Granulated White Sugar
  9. ¼ cup Extra Virgin Olive Oil
  10. 1 cup Roasted Red Peppers, drained and sliced
  11. 2 Scallions, sliced
  1. Put the quartered potatoes in a pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt and bring to a boil. Boil until the potatoes are tender, 15-20 minutes. Drain and let the potatoes cool.
  2. In a small bowl whisk the remaining vinegar, mustard, Pork Barrel BBQ All-American Spice Rub and sugar together. Drizzle in olive oil, whisking until well combined.
  3. Place the cooled potatoes and red peppers in a serving bowl and drizzle with the dressing. Sprinkle the scallions over the top of the potato salad and season with Pork Barrel BBQ All-American Spice Rub to taste.
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Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs