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
Scale
- 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
Instructions
- Preheat the oven to 425 degrees.
- 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.
- Make the dressing by adding the barbecue sauce, mayonnaise, dijon, parsley, salt and pepper to a bowl and whisking together until smooth.
- 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.
- Cover with plastic wrap and place in the refrigerator for at least an hour before serving.
- 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
