Our amazingly generous #BBQWeek sponsor, Not Ketchup, recently gifted me with a bottle of Cherry Chipotle Not Ketchup to create a unique and flavorful #BBQWeek recipe. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of our sponsor. To find out more information about Not Ketchup, visit their website by clicking HERE.
Before heading out to your next BBQ, there’s one thing you’re going to need. Potato salad. And I’m not just talking about any ol’ potato salad, I’m talking about potato salad loaded with bacon. Bacon that has been slathered in a sweet and spicy sauce and then baked to absolute perfection, before being chopped up and added to diced boiled potatoes, creamy mayonnaise, finely chopped scallions, with just the right amount of black pepper. Sounds pretty good, doesn’t it? I bet it kinda makes you wish you were having a BBQ right now.
Ingredients:
- 1 Pound Thick-Cut Bacon
- 1/3 Cup Cherry Chipotle Not Ketchup or BBQ Sauce
- 2 1/2 Pounds Red Potatoes, Peeled & Cubed
- 1 Teaspoon Sea Salt
- Water
- 1 Bunch Scallions, Finely Chopped (Green Parts Only)
- 1 Cup Mayonnaise
- 1/2 Teaspoon Finely Ground Black Pepper
Directions:
- Preheat oven to 350 degrees.
- Cover a baking sheet with foil and then place a wire rack on top of the baking sheet.
- Place the bacon slices on the wire rack and brush each side of the bacon with sauce.
- Bake the bacon for 20 minutes, flip it, and then bake it for an additional 10 to 20 minutes or until crisp; allow to cool.
- While the bacon is cooking, place the potatoes and sea salt in a large pot and cover with 2-inches of water.
- Place the pot of potatoes over high heat and cook for 20 to 25 minutes or until tender. Drain well and allow to cool.
- When the potatoes and bacon have cooled completely, place the potatoes in a large bowl.
- Finely chop the bacon and it to the potatoes.
- Add the chopped scallions, mayonnaise, and pepper; stir well to combine.
Suggestions:
- I peeled the red potatoes for this recipe, however, you may choose to keep the skins on if you choose.
- Cutting your potatoes into a uniform size will help them to cook at a similar rate.
- You can use whatever kind of sauce you prefer in this recipe. Chances are that whatever type of sauce you use, it will have enough salt and flavor to make a lovely potato salad that will be anything but bland.
- Make sure to use thick-cut bacon in this recipe. It makes a huge difference. No wimpy bacon allowed.
- I allow both the bacon and potatoes to cool in this recipe, which ensures that the potatoes will not instantly absorb all of the mayonnaise.
Improvements:
- Add roughly chopped hard-boiled eggs to this potato salad.
- Serve this potato salad topped with shredded cheddar cheese.
- Use whatever fresh herbs you have on hand to flavor this potato salad. I suggest tarragon, chives, parsley, or dill.
Ingredients:
- 1 Pound Thick-Cut Bacon
- 1/3 Cup Cherry Chipotle Not Ketchup or BBQ Sauce
- 2 1/2 Pounds Red Potatoes, Peeled & Cubed
- 1 Teaspoon Sea Salt
- Water
- 1 Bunch Scallions, Finely Chopped (Green Parts Only)
- 1 Cup Mayonnaise
- 1/2 Teaspoon Finely Ground Black Pepper
Directions:
- Preheat oven to 350 degrees.
- Cover a baking sheet with foil and then place a wire rack on top of the baking sheet.
- Place the bacon slices on the wire rack and brush each side of the bacon with sauce.
- Bake the bacon for 20 minutes, flip it, and then bake it for an additional 10 to 20 minutes or until crisp; allow to cool.
- While the bacon is cooking, place the potatoes and sea salt in a large pot and cover with 2-inches of water.
- Place the pot of potatoes over high heat and cook for 20 to 25 minutes or until tender. Drain well and allow to cool.
- When the potatoes and bacon have cooled completely, place the potatoes in a large bowl.
- Finely chop the bacon and it to the potatoes.
- Add the chopped scallions, mayonnaise, and pepper; stir well to combine.
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Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)
Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.
Flavors in the sampler pack:
Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey
Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs
Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese
Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages
Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
Make sure to check out all of the other great #BBQWeek recipes below.
All American Hamburgers by Jolene’s Recipe Journal
Charred Grapefruit Gin & Tonic by Culinary Adventures with Camilla
Chocolate Chip Cookie Dough Pie by Cookaholic Wife
Simple and Easy Hobo Packets for the Family by Corn, Beans, Pigs & Kids
Mini Tri Tip Sandwiches by The Freshman Cook
Spicy Tomato and Corn Salad by Karen’s Kitchen Stories
Summer BBQ Bacon Potato Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
When Pigs Fly: Smoky BBQ Hog Wings by Palatable Pastime
