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Red, White & Blue Potato Salad

Serves 8 | Total Time: 1 hour 30 mins

Try this patriotic potato salad at your next backyard BBQ. Kick the recipe up a notch by grilling the potatoes and red bell peppers.


  • ½ pound Baby Red Potatoes, quartered
  • ½ pound Baby Yukon Gold Potatoes, quartered
  • ½ pound Baby Purple Potatoes, quartered
  • 3 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Pork Barrel BBQ All-American Spice Rub
  • ¼ teaspoon Granulated White Sugar
  • ¼ cup Extra Virgin Olive Oil
  • 1 cup Roasted Red Peppers, drained and sliced
  • 2 Scallions, sliced


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. 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. 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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