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.
