Jalapeño Roasted Potato Salad
Potato salad has long been a fixture of backyard cookouts, but this version takes a bold step away from the ordinary. Instead of boiling potatoes, we roast them on the grill until their edges turn golden and crisp, creating a smoky foundation that sets the stage for something special. Tossed with a creamy dressing of ranch, mayonnaise, and apple cider vinegar, this salad delivers both richness and tang. The addition of jalapeños—seeds optional for those who like to keep the fire in check—provides a lively heat that dances across each bite, while the sharpness of red onion and the savory crunch of bacon round out the experience. What makes this dish shine is the seasoning. By coating the potatoes in Revolution Barbecue Texas Beef BBQ Rub before roasting, they soak up layers of peppery, garlicky flavor that complement the grill’s smoke. It is hearty enough to stand alongside ribs or brisket but vibrant enough to bring balance to heavier meats. This is potato salad with character: smoky, creamy, tangy, and just spicy enough to keep everyone coming back for seconds at the picnic table.
Grilled Jalapeño Potato Salad with Texas Beef BBQ Rub
12
15 minutes
5.15 hours
210
American
Side Dish
Potato salad usually takes a gentle route with boiled potatoes and a mild dressing, but grilling changes everything. By roasting the potatoes over open heat, we bring out a depth of flavor that boiling never could—crisp edges, a faint smokiness, and a texture that holds up beautifully to dressing. Tossed in ranch and mayonnaise brightened by apple cider vinegar, this salad balances creamy and tangy in every forkful. The jalapeños, with their seeds left in or removed depending on your heat preference, lend a kick that makes this dish memorable. Red onion adds bite, bacon adds savoriness, and the seasoning ties it all together. Using Revolution Barbecue Texas Beef BBQ Rub ensures that each roasted potato cube is packed with bold, savory flavor before it even hits the dressing bowl. This is not your grandma’s picnic salad—it is a cookout powerhouse that celebrates smoke, spice, and crunch in one bite. Whether it sits beside pulled pork, brisket, or grilled chicken, this dish proves that potato salad deserves as much attention as the main course.
Ingredients
For the Potatoes
- 3 pounds red potatoes washed, cut into small cubes
- 2 tablespoons neutral oil (such as canola or vegetable oil)
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
For the Salad
- ½ cup ranch dressing (use bottled ranch or try our Revolution Ranch)
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- ½ teaspoon Revolution Barbecue Texas Beef BBQ Rub
- 1 small red onion finely diced
- 8 pieces bacon cooked and diced, reserving some for garnish
- 2 medium jalapeño peppers diced (optional seeds removed)
Directions
- Preheat the grill: Set up your grill for indirect cooking at 425°F. Line a grill-safe sheet pan with aluminum foil and spray with nonstick cooking spray. Note: If a grill is not available, you can also roast the potatoes in an oven at 425°F using the same timing and method.
- Season the potatoes: In a large bowl combine potatoes, neutral oil, and Revolution Barbecue Texas Beef BBQ Rub. Toss until fully coated.
- Roast the potatoes: Spread potatoes evenly on the prepared sheet pan. Place on the grill and roast, uncovered, for 45 to 60 minutes, turning after 30 minutes, until the potatoes are golden and crispy. Remove from grill and cool for at least 15 minutes.
- Cook the bacon: While the potatoes are roasting, cook the bacon until crispy. Drain on paper towels and dice, reserving some for garnish.
- Mix the dressing: In a large mixing bowl whisk together ranch dressing, mayonnaise, apple cider vinegar, and additional Revolution Barbecue Texas Beef BBQ Rub until smooth and creamy.
- Add the flavor builders: Stir in red onion, bacon, and jalapeños until evenly combined.
- Finish the salad: Gently fold in the cooled roasted potatoes until coated with dressing. Top with reserved bacon for garnish.
- Chill before serving: Cover and refrigerate for at least 4 hours before serving to allow the flavors to meld together.
