BBQ Potato Salad

How do you improve on potato salad? Kick it up a notch with BBQ sauce!

This recipe is everything that's great about a summer picnic. There's creamy potato salad, barbecue sauce, and bacon involved. Okay, maybe bacon's not standard picnic fare, but this recipe proves it should be. Barbecue sauce brings welcome tang and smokiness to the classic dish, which makes it a perfect pairing for cold roast chicken or sausages fresh off the grill. Like all potato salads, this one is flexible according to your preferences. To add some heat, try minced jalapeños, or for a decadent addition, fold in cubes of sharp cheddar.


  • 3 pounds medium-size Yukon Gold potatoes, unpeeled

  • ¾ cup barbecue sauce

  • cup thinly sliced scallions (from about 6 scallions)

  • ½ cup mayonnaise

  • 1 tablespoon coarse-grain mustard

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 4 thick-cut bacon slices, cooked and chopped, plus more for garnish


  1. Place potatoes in a large pot; add water to cover by 2 inches. Cover and bring to a boil over high. Reduce heat to medium-high; simmer until potatoes are tender, 18 to 22 minutes. Drain. Transfer potatoes to a large heatproof bowl; let cool to room temperature, about 30 minutes.

  2. Meanwhile, stir together barbecue sauce, scallions, mayonnaise, mustard, salt, pepper, and bacon in a medium bowl until well combined. Set aside.

  3. Cut potatoes into 1-inch cubes, and return to large bowl. Add barbecue mixture to potatoes; gently stir until mixture is well combined and potatoes are evenly coated. Top with additional chopped cooked bacon.

    BBQ Potato Salad Recipe
    Jennifer Causey
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