Barbecue Roasted Potato Salad

This Barbecue Roasted Potato Salad starts with crispy, oven roasted potatoes that are tossed in a creamy mayonnaise and barbecue dressing! This is the side dish that will have everyone asking you for the recipe. It’s a unique way to make potato salad that everyone seems to love.

A Unique Potato Salad Recipe That You’re Going To Love

Sometimes nothing beats the classics, but when you try this Barbecue Roasted Potato Salad recipe you’re going to wonder where the recipe has been all your life.

The key to this potato salad is oven roasting the potatoes instead of boiling them. It might seem strange at first, because most potato salad recipes start with boiling the potatoes…but stick with me. Roasting the potatoes gets the potatoes crispy on the outside and keeps them tender on the inside.

What you end up with is a potato salad that’s bursting with flavor and texture and you’re not going to know what to do with yourself. Serve it as a side to your BBQ favorites…or eat the whole thing as a meal.

Ingredients You’ll Need

This roasted bacon potato salad comes together with simple ingredients that pack in plenty of smoky, savory flavor. Here’s everything you’ll need to make this creamy, crunchy, bacon-filled side dish.

• Russet Potatoes: Their starchy texture makes them perfect for a crispy exterior and a tender interior.
• Kosher salt, garlic powder and black pepper: For seasoning the potatoes.
• Olive oil: Helps the potatoes roast up beautifully.
• Bacon: Cooked until crisp and chopped for a smoky, salt bite.
• Celery: Adds a fresh crunch.
• Scallions: Adds a mild onion flavor and a pop of freshness.
• Mayonnaise: The creamy base for the dressing. Also try our homemade mayo!
• Barbecue Sauce: Adds a smoky, tangy, sweet flavor to the dressing. Use your favorite kind.
• Dijon Mustard: Gives the dressing a little tang and depth.
• Fresh Parsley: Adds freshness and color.

How To Make Roasted Potato Salad

The key to this recipe is getting the potatoes extra crispy in the oven before tossing them with the dressing. You want to do this while the potatoes are still a bit warm so that the dressing absorbs into the potatoes.

• Roast the potatoes: Season and roast the potatoes in a 425 degree oven for 45 minutes or until browned and crispy. Add the potatoes to a large bowl.
• Make the dressing and toss: Combine the ingredients together for the dressing and pour over the roasted potatoes. Add the chopped bacon, celery and scallions and toss to combine.

Can You Make This Potato Salad Recipe Ahead Of Time?

Absolutely! Cover the finished potato salad and keep it in your refrigerator until you’re ready. The morning of is fine, just give it a good toss before serving to combine the dressing with the potatoes again. You’ll want to let the dressing combine with the rest of the ingredients for at least an hour before serving.

It’s best to toss the dressing with the potatoes when they’re warm, so if you need to do this the day before, here’s how we do it:

• Make the dressing, cover and refrigerate.
• Cook the bacon, let cook and chop. Refrigerate.
• Dice the celery and scallions. Refrigerate.

Then the next day, roast the potatoes and toss with the dressing while still slightly warm. Add the rest of your prepped ingredients and toss to combine. Cover and refrigerate until ready.

Variations

If you not a fan of barbecue sauce, leave it out and use all mayonnaise or try using some sour cream instead. While the bacon adds a delicious, salty bite, you can omit it to keep this potato salad vegetarian.

Try adding other ingredients like chopped pickles, hard boiled eggs or diced red onion. If you’re looking to cut down on some of the calories and add more protein, swap out some of the mayonnaise for plain Greek yogurt.

Looking For More Side Dishes?

• Ranch Potato Salad
• German Potato Salad
• Classic Potato Salad
• Also try our Homemade Mayonnaise recipe for making these recipes!

Barbecue Roasted Potato Salad

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5 from 4 reviews

• Author: Dan
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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This Barbecue Roasted Potato Salad is the side dish that everyone is going to ask about! Crispy, roasted potatoes tossed with a creamy, bbq dressing!

Ingredients

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• 5 pounds russet potatoes, scrubbed and cut into small, bite sized cubes (you can also peel the potatoes if you like)
• 1 tablespoon kosher salt
• 2 teaspoons garlic powder
• 1 1/2 teaspoons fresh ground black pepper
• 2 tablespoons olive oil
• 1 pound bacon, cooked until crisp and chopped
• 2 cups diced celery
• 1/2 cup scallions, chopped

For The Dressing:

• 1 1/2 cups mayonnaise
• 1/2 cup barbecue sauce, your favorite kind
• 1 tablespoon dijon mustard
• 1/4 cup chopped parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

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Instructions

1. Preheat the oven to 425 degrees.
2. Toss the potatoes in a large bowl with the salt, pepper and olive oil then spread out in an even layer on two baking sheets that have been sprayed with cooking spray. Bake for 45 minutes, tossing twice during cooking until the potatoes are fork tender and crispy. Remove the potatoes from the oven and let cool while you make the dressing.
3. Make the dressing by adding the barbecue sauce, mayonnaise, dijon, parsley, salt and pepper to a bowl and whisking together until smooth.
4. Add the roasted potatoes to a large bowl along with the scallions, celery and bacon. Pour the dressing over the ingredients in the bowl and toss together until combined.
5. Cover with plastic wrap and place in the refrigerator for at least an hour before serving.
6. Toss again before serving and then garnish with chopped parsley.

Recipe Notes

This potato salad is best tossed with the dressing when the potatoes are slightly warm so the dressing absorbs into the potatoes. You can keep it covered in the refrigerator for at least an hour or up to 6 hours before serving.

Store: Store leftover potato salad in an air tight container in the refrigerator for up to 4 days.

• Category: side dishes
• Method: Oven
• Cuisine: American