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5 from 2 votes
vegan bbq potato chip salad
BBQ Potato "Chip" Salad
Prep Time
10 mins
Cook Time
30 mins
 

A creamy grilled or roasted potato salad with all of the flavors and personality of BBQ potato chips.

Course: Lunch, Salad, Side Dish
Cuisine: American
Servings: 4 people
Author: Michael Monson
Ingredients
For the BBQ Chip Dust:
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoons ground cumin
  • 1 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ tablespoon packed brown sugar
  • 1 teaspoon fresh cracked black pepper
For the BBQ Potato "Chip" Salad:
  • 1 1/4 to 1 ½ lbs potatoes, about 4 medium-sized
  • 1 tablespoon olive oil
  • ¼ cup red onion or shallot, diced
  • ¼ cup red or green bell pepper, diced
  • ¼ cup fire-roasted corn kernels
  • 1 small carrot, grated
  • 1 tablespoon apple cider vinegar
  • 2 to 3 tablespoon BBQ Chip Dust, or more to taste
  • ½ batch Universal Vegan Cold Salad Dressing
  • 2 to 3 tablespoons prepared BBQ sauce
  • green onion and/or fresh cilantro
  • salt and pepper to taste
Instructions
To make the BBQ Chip Dust
  1. Combine all of the ingredients for the BBQ Chip Dust in a small jar with a lid, and shake to combine. Set aside.
To grill the ingredients:
  1. Preheat your outdoor grill to about 400 degrees F. or heat a stovetop grill pan to medium-high heat. Cut each potato evenly into 8 wedges. Toss with olive oil and a pinch of salt. Cut the onion into solid ½ inch thick discs, and cut the “walls” off of the bell pepper.
  2. Place your veggies on the grill, and allow them to cook, and browned on all sides. The onions and pepper should be cooked until barely tender, but browned, about 10 minutes. The potatoes will take closer to 20 minutes. Adjust the heat so that the potatoes do not burn, but are able to cook completely.
  3. Remove the veggies from the grill. Chop the onion and bell pepper into ¼ to ½ inch pieces. Cut the potato wedges into ½ to 1 inch thick pieces.
To roast or air-fry the ingredients:
  1. Preheat your oven to 425 degrees Fahrenheit (400 for convection and air fryer). Cut each potato evenly into 8 wedges. Toss with olive oil and a pinch of salt.
  2. Place your potatoes onto a sheet pan and roast for 25 to 30 minutes (turning halfway through), until fully cooked and golden-brown. Dice the onion, pepper, and remove corn kernels from the cob (or plastic freezer bag).
  3. When the potatoes are fully cooked, cut the wedges into ½ to 1 inch pieces.
To make the BBQ Potato "Chip" Salad
  1. Place the potatoes and prepared vegetables in a large bowl. Stir in apple cider vinegar and 1 to 2 tablespoons of BBQ Chip Dust. Taste for salt and seasoning. Stir in Universal Cold Salad dressing, and taste again for seasoning. Reserve a bit of dressing. Chill until ready to serve.
To serve:
  1. Stir in a bit more dressing to coat the salad. Sprinkle the top with BBQ Chip Dust, and drizzle on a bit of your favorite BBQ Sauce. Top with green onion and/or fresh cilantro.