Classic Potato BBQ Side Salad is a simple and comforting dish that brings together tender boiled potatoes, crunchy celery, and a creamy dressing that’s just right for any summer cookout or backyard barbecue. The potatoes soak up all the flavors, making each bite satisfying and delicious.
I love making this salad ahead of time because it actually tastes better after it sits in the fridge for a few hours — the flavors really have a chance to come together. A little bit of tang from mustard or vinegar adds a nice zip, while just the right amount of mayo keeps it smooth and creamy without being too heavy.
Serving this potato salad chilled alongside grilled meats, fresh corn on the cob, or even on a picnic makes it a go-to side that everyone asks for again and again. It’s one of those dishes that feels like a warm, familiar hug on a plate during all those fun outdoor gatherings.
Key Ingredients & Substitutions
Baby Potatoes: These little potatoes roast nicely and hold their shape well. If you can’t find baby potatoes, small new potatoes or red potatoes work just as well.
Bacon: Bacon adds a smoky crunch here. Try turkey bacon or omit it for a vegetarian version. Smoked paprika helps keep that smoky flavor if you skip bacon.
Mayonnaise: Mayo gives creaminess and balances the tang. For a lighter option, use Greek yogurt or a mix of half mayo and half yogurt. Vegan mayo works great too.
Mustard & Vinegar: These bring brightness and a slight tang. Yellow mustard is classic here, but Dijon or spicy brown mustard can add a nice twist.
How Do You Get Crispy, Flavorful Roasted Potatoes for the Salad?
Roasting the potatoes well is key to this salad’s texture. Here’s how I do it:
- Cut potatoes evenly so they cook at the same pace.
- Toss with olive oil, salt, pepper, and smoked paprika before roasting.
- Roast at a high temperature (425°F) to get crispy edges.
- Flip the potatoes halfway through to brown all sides evenly.
- Let them cool slightly before mixing with dressing to keep them from getting mushy.
This method makes sure each piece has a nice crust while staying tender inside—perfect for soaking up the dressing without falling apart.
Equipment You’ll Need
- Baking sheet – perfect for roasting potatoes evenly with a crispy finish.
- Large mixing bowl – makes tossing the salad and dressing easy and mess-free.
- Skillet or frying pan – for cooking crispy bacon that adds great flavor and texture.
- Sharp knife and cutting board – to chop potatoes, veggies, and bacon safely and quickly.
- Whisk or fork – for blending the dressing smoothly and evenly.
Flavor Variations & Add-Ins
- Swap bacon with smoked sausage for a different smoky taste that still complements the potatoes.
- Add chopped hard-boiled eggs for extra protein and a richer texture.
- Include diced pickles or relish for a tangy crunch that brightens the salad.
- Stir in fresh herbs like dill or chives instead of parsley for a fresh, fragrant twist.
Classic Potato BBQ Side Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes, halved or quartered
- 4 slices bacon, chopped
- ½ cup red onion, finely chopped
- ½ cup celery, chopped (optional)
- ½ cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- ⅓ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or sugar
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1-2 tablespoons olive oil (for roasting potatoes)
For Serving (Optional):
- Lettuce leaves for garnish
How Much Time Will You Need?
This recipe takes about 40 minutes total — around 10 minutes prep plus 25-30 minutes roasting potatoes. Allow an extra hour if you want to chill the salad so the flavors blend nicely before serving.
Step-by-Step Instructions:
1. Roast the Potatoes:
Start by preheating your oven to 425°F (220°C). Place the halved or quartered potatoes in a large bowl, drizzle with olive oil, then sprinkle with salt, pepper, and smoked paprika. Toss everything so the potatoes are well coated. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until they are golden and crispy on the outside but tender inside.
2. Cook the Bacon:
While the potatoes are roasting, heat a skillet over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Once done, place the bacon pieces on a paper towel to drain the excess fat.
3. Make the Dressing:
In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, honey (or sugar), garlic powder, salt, and pepper until smooth and well combined.
4. Combine Salad Ingredients:
When the potatoes are roasted and slightly cooled, add them to the bowl with the dressing. Gently toss to coat the potatoes well. Then add crispy bacon, chopped red onion, celery (if using), cherry tomatoes, and half the chopped parsley. Stir everything gently so the salad is evenly mixed.
5. Chill and Serve:
Taste the salad and add more salt or pepper if needed. For the best flavor, cover and refrigerate the salad for at least one hour to let the flavors meld. Before serving, sprinkle with the remaining parsley and serve over a bed of fresh lettuce leaves if you like.
If you like this picnic-ready classic, try the hearty Roasted Sweet Potato Kale Salad, the sweet-savory Apple Pecan Chicken Salad, and the crisp, refreshing Carrot Apple Salad.
Can I Use Frozen Potatoes for This Salad?
It’s best to use fresh baby potatoes for this salad, as frozen potatoes tend to become mushy when roasted. If you only have frozen, thaw them completely and pat dry before roasting to reduce excess moisture.
Can I Make This Salad Ahead of Time?
Absolutely! This potato salad tastes even better after chilling for a few hours or overnight. Just store it in an airtight container in the fridge and give it a gentle stir before serving.
How Should I Store Leftovers?
Keep any leftover potato salad in a sealed container in the refrigerator for up to 3 days. The potatoes may absorb more dressing, so you can add a little extra mayo or vinegar when reheating or serving cold to refresh the flavors.
What Can I Use Instead of Bacon?
If you want a vegetarian option or don’t have bacon on hand, try crispy smoked tempeh or omit it entirely and add extra smoked paprika to maintain that smoky flavor.