BBQ Baby Loaded Potato Salad (Printable)

Smoky baby potatoes tossed with creamy dressing, bacon, cheddar, and fresh herbs for a crowd-pleaser.

# Components:

→ Potatoes

01 - 3 lbs baby potatoes, washed and halved
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt

→ Dressing

04 - 3/4 cup sour cream
05 - 1/2 cup mayonnaise
06 - 1/4 cup BBQ sauce
07 - 2 teaspoons Dijon mustard
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon freshly ground black pepper

→ Mix-ins and Toppings

10 - 5 oz smoked bacon, cooked crisp and chopped
11 - 1 1/2 cups shredded sharp cheddar cheese
12 - 4 scallions, thinly sliced
13 - 2 tablespoons fresh chives, chopped
14 - 2 tablespoons fresh parsley, chopped
15 - 1/2 small red onion, finely diced

# Method:

01 - Preheat oven to 400°F. Toss halved baby potatoes with olive oil and salt. Spread on a baking sheet and roast for 25 to 30 minutes until tender and golden. Allow to cool to room temperature.
02 - In a large bowl, whisk together sour cream, mayonnaise, BBQ sauce, Dijon mustard, apple cider vinegar, and black pepper until smooth and fully combined.
03 - Add cooled roasted potatoes to the dressing mixture. Gently toss to coat all potato pieces evenly.
04 - Fold in chopped bacon, cheddar cheese, scallions, chives, parsley, and red onion, reserving a portion of each for garnish.
05 - Transfer the salad to a serving dish. Garnish with reserved bacon, cheese, scallions, and fresh herbs.
06 - Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Combines the best elements of loaded baked potatoes and creamy potato salad in one unforgettable dish
  • Features a smoky BBQ sauce dressing that adds bold, tangy flavor without overwhelming the palate
  • Packed with crispy bacon, sharp cheddar, and fresh herbs for maximum taste and texture
  • Roasted baby potatoes bring a tender, golden bite that holds up beautifully when tossed with dressing
  • Naturally gluten-free and easy to customize for different dietary needs
  • Perfect for potlucks, BBQs, and baby showers—feeds a crowd and travels well
  • Can be made a day ahead, making party prep stress-free
02 -
  • Use waxy baby potatoes like Yukon Gold or red potatoes—they hold their shape beautifully when roasted and tossed
  • Let the potatoes cool completely before mixing with the dressing to prevent it from becoming runny
  • Cook bacon until extra crispy so it stays crunchy even after mixing with the creamy dressing
  • Reserve some bacon, cheese, scallions, and herbs for garnish to make the dish look as good as it tastes
  • Chill the salad for at least 1 hour before serving to allow the flavors to meld—overnight is even better
  • Add smoked paprika to the dressing for an extra layer of BBQ depth
  • Always check labels on BBQ sauce and mayonnaise for gluten-free certification if needed
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