BBQ Baby Shower Potato Salad (Printable)

Smoky BBQ bacon meets cheddar and fresh herbs in a loaded baby potato salad, perfect for celebrations.

# Components:

→ Potatoes

01 - 3 pounds 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, smoky or sweet variety
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 ounces 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

# Directions:

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 well combined.
03 - Add the cooled roasted potatoes to the dressing and gently toss to coat evenly.
04 - Fold in the chopped bacon, cheddar cheese, scallions, chives, parsley, and red onion, reserving a small portion of each ingredient 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 -
  • It tastes like comfort food but looks elegant enough to impress without any fussing once it's made.
  • Everything comes together in under an hour, and it actually gets better as it sits, so you can prep it the night before.
  • The bacon-and-cheddar combination hits that salty-savory note that has people asking for the recipe within minutes of tasting it.
02 -
  • Cool those roasted potatoes completely before combining with the dressing or they'll turn into mush from the heat and acidity.
  • Don't skip the chilling time—this salad tastes dramatically better after those flavors have had time to settle and mingle overnight.
03 -
  • Buy good bacon and cook it yourself rather than using the pre-cooked kind, which tastes like salt and disappointment.
  • Grate your own sharp cheddar from a block rather than using the pre-shredded version, which contains anti-caking agents that prevent it from melting smoothly into the dressing.
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