Barbecued Potato Salad
Smoky, creamy, and bursting with bold flavor, this Barbecued Potato Salad takes your traditional side dish to new heights. Tender baby potatoes are tossed in a smoky blend of olive oil, paprika, and spices, then perfectly charred on the grill for a touch of barbecue flair. A tangy dressing made with mayonnaise, Dijon mustard, apple cider vinegar, and a hint of honey elevates each bite with a balance of creaminess and zest. Finished with fresh parsley, green onions, and crispy crumbled bacon, this dish is the ultimate crowd-pleaser for summer cookouts and backyard gatherings. Serve it warm for a fresh-off-the-grill experience or chilled for a refreshing take—either way, it’s guaranteed to be the star of the barbecue table! Keywords: barbecued potato salad, grilled potato salad, BBQ side dishes, smoky potato salad recipe.
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Recipe Information
Ingredients
- 900 grams Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 120 grams Mayonnaise
- 1 tablespoon Dijon mustard
- 1.5 tablespoons Apple cider vinegar
- 1 teaspoon Honey
- 3 stalks Green onions (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
- 4 slices Bacon (cooked and crumbled)
Instructions
Preheat your grill to medium-high heat.
Wash the baby potatoes thoroughly and cut them in half. If they are very small, you can leave them whole.
Toss the potatoes with 2 tablespoons of olive oil, salt, black pepper, and smoked paprika until evenly coated.
Place the potatoes on a grill-safe tray or directly on the grates, cut side down. Grill for 10-15 minutes, flipping halfway through, until they are tender and have a smoky char.
While the potatoes are grilling, prepare the dressing. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, and the remaining 1 tablespoon of olive oil until smooth.
Once the potatoes are grilled, allow them to cool slightly for about 5 minutes.
Add the grilled potatoes to the bowl with the dressing, tossing to coat them evenly.
Fold in the green onions, parsley, and crumbled bacon.
Taste and adjust the seasoning with more salt or black pepper if needed.
Refrigerate the potato salad for at least 15 minutes before serving to allow the flavors to meld, or serve warm if you prefer.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 4244 mg | 185% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 13.3 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4251 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
