Grilled Barbecue Potato Salad with Chipotle Molasses Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Smoky grilled potatoes tossed in a tangy barbecue dressing featuring chipotle, molasses, and a hint of cocoa for depth. This american-inspired salads ready in about 30 minutes blends pounds small red potatoes, ketchup, dark brown sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill to medium-high heat (about 400°F). Wash and halve 2 pounds of small red potatoes evenly, then toss them with 2 tablespoons olive oil and 1/2 teaspoon kosher salt until fully coated. Place the potatoes cut-side down on the grill and cook for 15-20 minutes, turning occasionally, until tender and grill marks appear.
  2. Step 2: While potatoes grill, whisk together 1/3 cup ketchup, 2 tablespoons dark brown sugar, 1 teaspoon chipotle powder, 1 tablespoon Worcestershire sauce, 1 tablespoon molasses, 2 tablespoons apple cider vinegar, 1/2 teaspoon ancho chili powder, 1/4 teaspoon unsweetened cocoa powder, 1/4 teaspoon liquid smoke, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a medium bowl until smooth and glossy.
  3. Step 3: Remove the grilled potatoes from the heat and transfer to a large bowl. Pour the barbecue dressing over the warm potatoes and gently toss to coat every piece evenly. Let the salad rest for 10 minutes to allow flavors to meld.
  4. Step 4: Stir in 1/4 cup chopped fresh parsley and 1/4 cup chopped green onions just before serving for a fresh, vibrant finish.

Frequently asked questions

How long does Grilled Barbecue Potato Salad with Chipotle Molasses Dressing take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Barbecue Potato Salad with Chipotle Molasses Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Barbecue Potato Salad with Chipotle Molasses Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Barbecue Potato Salad with Chipotle Molasses Dressing for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Barbecue Potato Salad with Chipotle Molasses Dressing?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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