I Can’t Grill–But Here’s a Fabulous Roasted (or Grilled) Potato Salad!

It is finally May here in the South. And May usually means sunny days, warmer temps (humidity), flowers blooming…and barbecue’s! The smell of food cooking on a grill makes me SO happy. Charcoal Grills, Gas Grills, Big Green Eggs, Big Blue Eggs, Polka Dot Eggs…doesn’t matter to me what kind it is…as long as it’s grilled!!!

And now I have a confession to make. I can’t grill. Well…I can. Sometimes. Maybe. Confused yet? Yeah, me too.

To explain…I can grill vegetables and beef VERY, very well. And other things…let’s just put in the category of “needs work”. The recipes are always super delicious, though! It’s just that the EXECUTION needs some fine tuning. I have a terrible tendency to get distracted & then turn around to a massive flame of fire that gives new meaning to “char” grilled pork chops. And so luckily for you…this isn’t a post about grilled pork chops! But rather a roasted (or grilled) potato salad! One that I can honestly say I have perfected on the grill…AND in the oven. Because it’s just that good. But being able to grill this in the summer…yummmmmmm!!!!! I first found a similar recipe from Jeri Ryan in an issue of Food & Wine several years ago. And I’ve just made it my own over time with a ridiculous amount of compliments.

Char Grilled or Roasted Potato Salad with Bacon & Blue Cheese

Char Grilled or Roasted Potato Salad with Bacon & Blue Cheese

Now…just an FYI…I’ve made the post pics about roasting the potato salad since not everyone has a grill. But if you do…then grill it. It’s by far the best way to make this! I’ll explain those few MINOR differences in the recipe card. So here are the ingredients to start….

Grilled Potato Salad Ingredients

Grilled Potato Salad Ingredients

Oven Roasted:

First thing you will need to do is preheat your oven to 400 degrees. You’ll want to make sure to wash your potatoes really well and the slice them into bite size pieces. Keep them as close to the same size as possible so that they cook evenly. Next slice the onion into pieces, keeping these evenly sliced as well. Spread both on an aluminum foil wrapped sheet pan & mix with the oil, garlic powder, salt & pepper. Set Aside.

Roasted Potatoes & Onions

Roasted Potatoes & Onions

If you haven’t seen my post on how I cook bacon…then click HERE to see. Because this is your next step.I used Wright’s Applewood Smoked for this one. Once you have both of your sheet trays full of the bacon & potatoes…then put them in the oven to bake.

Roasted Potatoes & Oven Cooked Bacon

Roasted Potatoes & Bacon

The bacon will be done first. I always put it on the top rack. Bake about 20 minutes so it will be a little crispy for texture. Drain well on paper towels, then chop into pieces. The potatoes should bake for about 30-35 minutes or until tender. You can broil the potatoes for the last 5 minutes to add a little “crispiness” to them if you want.

Roasted Potatoes, Onions & Bacon

Roasted Potatoes, Onions & Bacon

Blot the potatoes & onions with a paper towel just in case there is an excess oil you want to take off. In a bowl, toss together with the bacon and more salt & pepper to taste (if needed). Mix your sour cream, lemon, Duke’s mayo & blue cheese in a separate bowl so you can spoon in as little or as much as you need (I don’t like mine TOO saucy). Then fold into the potato mixture. Make sure to stir gently while the potatoes & onions are warm so they soak in all of that yummy flavor!

Char Grilled or Roasted Potato Salad with Bacon & Blue Cheese

Char Grilled or Roasted Potato Salad with Bacon & Blue Cheese

Top it with some sliced green onions, a little fresh grated parmesan cheese or parsley and serve warm or room temperature!

Make sure to leave me a comment below on what you think! Share with your friends on FB & Twitter, sign up for more updates via email at the bottom of the blog…and most importantly…ENJOY!!!

Roasted Potato & Onion Salad with Bacon & Blue Cheese

  • Servings: 10-12
  • Difficulty: easy
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Adapted from Jeri Ryan, Food & Wine July 2006

3-4 lbs Baking Potatoes Chopped into Quarters
1-2 Large Red Onions, Chopped into Quarters
1 pkg Thick Cut Bacon (Preferably Wright’s Applewood Smoked)
1/4 c. Olive Oil
1 tsp Garlic Powder
1/2 c. Low-fat Sour Cream
1/2 c. Low-fat Duke’s Mayo
3-4 oz Low-fat Blue Cheese
Juice of Half a Lemon
Salt & Pepper to Taste

1. Preheat oven to 400 degrees.
2. Slice potatoes into pieces about 1/4″ thick. Keeping pieces as close to the same size as possible.
3. Slice red onion into pieces about 1/4″ wide. Keeping pieces as close to the same size as possible.
4. Spread potatoes & onion onto an aluminum foil lined sheet tray. Toss, just to coat, with the oil, garlic powder, salt & pepper.
5. Layer bacon on an aluminum foil lined sheet tray to roast at the same time as the potato mixture.
6. Place both in the oven. Bacon should roast for about 20 minutes or until crispy for texture. Drain well on paper towels then tear or chop into pieces.
7. Potatoes should cook for about 30-35 minutes until tender. Broil for the last 5 minutes if you want to add extra crispiness to the potatoes. Blot to remove any excess oil.
8. In a bowl, toss together the bacon, potatoes & onions.
9. In a separate bowl, mix the mayo, sour cream, lemon & blue cheese.
10. Fold in blue cheese sauce into the warm potato mixture. Use as little or as much as you like, not to over sauce the potatoes. Add in any salt or pepper to taste if needed.
11. Top with fresh parm, green onions or parsley. Serve warm or at room temperature.

Grilled Potato & Onion Salad with Bacon & Blue Cheese

  • Servings: 10-12
  • Difficulty: easy
  • Print

Adapted from Jeri Ryan, Food & Wine July 2006

3-4 lbs Baking Potatoes Chopped into Quarters
1-2 Large Red Onions, Chopped into Quarters
1 pkg Thick Cut Bacon (Preferably Wright’s Applewood Smoked)
1/4 c. Olive Oil
1 tsp Garlic Powder
1/2 c. Low-fat Sour Cream
1/2 c. Low-fat Duke’s Mayo
3-4 oz Low-fat Blue Cheese
Juice of Half a Lemon
Salt & Pepper to Taste

1. Preheat oven to 400 degrees. Preheat grill to med-high heat.
2. Slice potatoes into pieces about 1/4″ to 1/2″ thick.
3. Bring potatoes to a boil in a salted pot of water. Once boiling, cook for about 5 minutes until starting to become tender. Then drain.
4. Slice Red Onion into pieces about 1/2″ wide.
5. Layer bacon on an aluminum foil lined sheet tray to roast.
6. Bacon should roast for about 20 minutes or until crispy for texture while the potatoes are cooking. Drain well on paper towels then tear or chop into pieces.
7. Toss, just to coat, the potatoes & onions together with the oil, garlic powder, salt & pepper. Grill either directly on the grates or using a grill pan. Just make sure you are able to get the “char” & smoke flavor on both the potatoes & onions.
8. Grill until potatoes & onions are charred & tender (5-7 minutes).
9. In a large bowl, toss together the bacon, potatoes & onions.
10. In a separate bowl, mix the mayo, sour cream, lemon & blue cheese.
11. Fold in blue cheese sauce into the warm potato mixture. Use as little or as much as you like, not to over sauce the potatoes. Add any salt or pepper to taste if needed.
12. Top with fresh parm, green onions or parsley. Serve warm or at room temperature.

Leftover Chicken? No problem! Buffalo Chicken Sliders, it is!

Being from the South…we shut the cities down for a single snowflake.  But Ice Storms?  Forget it.  Especially ones named “Pax” or “Leon”.  Where do they come up with these names anyway?!?!  Leon stranded a lot of people on the roads for a few days.  So no one was going to take any chances with Pax!  The grocery stores were empty 2 days before “Pax” was set to strike!!  Bread, Milk, Eggs, Beer, Wine, Sweets, Jerky (depending on your priorities, of course)…mostly gone.  And I was no different!  I bought lots of chicken and ground beef and bread.  Made sense at the time with my gas oven.  Plan for a blizzard. Or being snowed in until March. 3 feet of Ice. Stranded Cars.  No Power for weeks. See…I think I’m convincing you of my logic.

So the dilemma once none of that happened.  All of this food and little snow.  Or Ice.  I decided I could freeze most of it.  Or just put it in my bunker (I kid, I kid).  But what to do with that yummy, non-freezable Rotisserie chicken I purchased?  Let’s make some sliders!  Buffalo Sliders!  Buffalo Sliders with Blue Cheese Broccoli Slaw and Swiss or Provolone!  Score! Finally…my previous logic began to make sense.  *wink, wink*

So here is what you need. A Rotisserie chicken, slider buns, your favorite buffalo sauce (I like Frank’s Red Hot Buffalo Wings Sauce), blue cheese dressing, broccoli slaw, carrots, spray butter & swiss or provolone cheese.  Very, Very simple!

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Ingredients

Now…just shred up that Rotisserie.  Every bit of it!  Don’t waste a single shred of that chicken! And add a little salt & pepper to taste.  Then heat up about half a bottle of your favorite wing sauce with a tbsp of butter until it’s well mixed.  Or don’t add the butter.  Your call.  You don’t have to heat up the sauce if you don’t add the butter…one less step. Mix the chicken with the buffalo sauce, a couple of tablespoons at a time.  Use as little or as much as you like to your taste and then set aside.  Next for the broccoli slaw. I purchase this in the produce section. It’s just like shredded cabbage slaw! I make homemade blue cheese (let me know and I’ll post the recipe).  It’s too easy not to.  But if you don’t have it and don’t want to make it, then just buy yourself a jar of GOOD blue cheese dressing like Naturally Fresh Blue Cheese.  And just mix a couple of tablespoons to the broccoli & carrot mixture!  Simple and Easy.

Now for your assembly line.

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Assembly Line, Ready!

Line a baking sheet with aluminum foil (for easy clean up later).  Put the bottom of your slider buns down first.  I always use Publix Deli Sliders.  You can use Hawaiian Rolls, Hamburger Buns or whatever you like. Next add the cheese.  I added half a slice of swiss on one half and provolone on the other half.

This is how they will come together….

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Coming Together!

Next spoon on the chicken, then the slaw and another small slice of cheese if you wish!  I totally wish for extra cheese!  Once you have each slider assembled, then spray the tops of each bun with a couple of dashes of no calorie spray butter.  Bake on 350 degrees until cheese is melted and buns are lightly browned!  About 10-15 minutes!

And that’s it.  Use that leftover chicken you have from these snow days…or make these for your next tailgate…or your next picnic!  Or just a fun night with the kids!  These are sure to be a crowd pleaser for any occasion!

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Buffalo Chicken Sliders with Blue Cheese Broccoli Slaw

Take THAT Winter Storm Pax!!!

Let me know what you think!  Enjoy!

Buffalo Chicken Sliders with Broccoli, Carrot, Blue Cheese Slaw

  • Servings: 12
  • Difficulty: Easy
  • Print

Credit: Simple Southern Living

1 Rotisserie Chicken
1 Bag of Broccoli Slaw
1 Bag of Shredded Carrots
1 Bottle of Frank’s Buffalo Wing Sauce
12 Slider Buns
6 Provolone Cheese & Swiss Cheese Slices
Blue Cheese Dressing
Spray Butter

1. Preheat Oven to 350 degrees.
2. Shred the Rotisserie Chicken into pieces then salt & pepper to taste.
3. Mix the Wing Sauce into the chicken until coated & set aside.
4. Mix half of the Broccoli Slaw with 1/4 of the Shredded Carrots.
5. Add a couple of tablespoons of the blue cheese dressing into the slaw mixture.  Set aside.
6. Line a cookie sheet with aluminum foil and align the bottoms of the slider buns evenly.
7. Layer half a slice of cheese, then chicken, slaw & more cheese if desired.
8. Place the tops of the buns on each and spray a couple of times with no calorie butter spray.
9. Bake for 10-15 minutes until heated through, cheese is melted and buns are golden brown.