Smoky Barbecue Potato Salad – The Ultimate BBQ Side Dish

This isn’t your average potato salad! Packed with smoky barbecue flavors, creamy textures, and a tangy kick, this Barbecue Potato Salad is a crowd-pleaser at any gathering. Inspired by Southern BBQ traditions, it combines tender potatoes, crisp veggies, and a bold BBQ-infused dressing for a side dish that steals the show. Whether you’re serving it at a summer cookout or alongside weeknight grilled chicken, this recipe is a guaranteed hit.

What sets it apart? The dressing—a luscious blend of mayonnaise, barbecue sauce, and spices—clings to every bite, while red onions and pickles add crunch. Plus, it’s easy to customize with your favorite BBQ sauce (sweet, spicy, or smoky) and comes together in under 30 minutes!

Why This Recipe Works

1. Bold, Balanced Flavors: The combination of creamy mayo, tangy BBQ sauce, and a hint of mustard creates a dressing that’s rich but not heavy. Smoked paprika adds depth, while fresh herbs brighten every bite.

2. Easy & Customizable: Use store-bought BBQ sauce or your homemade favorite. Swap red potatoes for Yukon Gold, add bacon for extra smokiness, or toss in jalapeños for heat.

3. Perfect Make-Ahead Dish: Like most potato salads, this tastes even better after chilling, making it ideal for meal prep or parties.

What’s In Barbecue Potato Salad?

• Potatoes: Waxy red potatoes hold their shape when boiled and absorb the dressing beautifully.
• Barbecue Sauce: The star! Choose a smoky or sweet variety to match your taste.
• Mayonnaise: Creates a creamy base for the dressing.
• Dijon Mustard: Adds tang and helps emulsify the dressing.
• Red Onion & Pickles: For crunch and a punch of acidity.
• Smoked Paprika: Enhances the BBQ flavor with a subtle smokiness.
• Fresh Herbs: Parsley or chives add freshness and color.

How To Make Barbecue Potato Salad

This recipe is simple: boil, mix, and chill! Here’s the step-by-step breakdown:

Step 1: Cook the Potatoes

1. Scrub 2 lbs of red potatoes and cut into 1-inch cubes (no need to peel).
2. Add to a pot of salted boiling water and cook for 10–12 minutes until fork-tender. Drain and let cool slightly.

Step 2: Make the Dressing

1. In a large bowl, whisk together ½ cup mayonnaise, ¼ cup BBQ sauce, 1 tbsp Dijon mustard, 1 tsp smoked paprika, ½ tsp garlic powder, and salt/pepper to taste.

Step 3: Combine & Chill

1. Add the warm potatoes to the dressing along with ¼ cup diced red onion, ¼ cup chopped pickles, and 2 tbsp fresh parsley.
2. Gently fold until evenly coated. Cover and refrigerate for at least 1 hour before serving.

Sides for Barbecue Potato Salad

Pair this salad with:

• Grilled Ribs or Chicken: The ultimate BBQ duo.
• Cornbread: Sweet and crumbly to balance the tangy salad.
• Coleslaw: For a refreshing crunch.
• Baked Beans: A classic BBQ spread.

Recipe FAQ’s

Can I Use Russet Potatoes?

Yes, but they’re starchier and may break down more. For best results, stick with waxy potatoes like red or Yukon Gold.

How Long Does It Last?

Store in an airtight container in the fridge for up to 3 days. The flavors meld and improve over time!

Can I Make It Vegan?

Absolutely! Use vegan mayo and a plant-based BBQ sauce.

Other Recipes To Try

• Classic Creamy Potato Salad: The quintessential version with mayonnaise, celery, onion, and hard-boiled eggs.
• Loaded Sweet Potato Salad: With bacon, cheddar, and a maple-mustard dressing.
• Horseradish Potato Salad: Gets a kick from fresh horseradish and a tangy dressing.
• Grilled Peach & Corn Salad: A summery side with charred peaches and lime.
• Mustard Potato Salad: A vinegar-based version with bacon.
• Jalapeño Popper Potato Salad: Creamy, spicy, and topped with crispy breadcrumbs.
• Korean BBQ Potato Salad: A twist with gochujang and shredded carrots.

Smoky Barbecue Potato Salad

This isn’t your grandma’s potato salad! Creamy, smoky, and tangy, this BBQ-infused version is the perfect side for grilled meats, picnics, or potlucks. Ready in 30 minutes and packed with flavor!

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Course: Side Dish

Cuisine: American

Keyword: Salad

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Chill Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 6

Calories: 220kcal

Equipment

Whisk

Heatproof Bowl

Medium Saucepan

Ingredients

• 2 lbs 900g red potatoes, cubed
• ½ cup mayonnaise
• ¼ cup barbecue sauce plus extra for drizzling
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ cup diced red onion
• ¼ cup chopped dill pickles
• 2 tbsp fresh parsley chopped
• Salt & black pepper to taste

Instructions

• Cook Potatoes: Boil cubed potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
• Make Dressing: In a large bowl, whisk mayo, BBQ sauce, mustard, smoked paprika, garlic powder, salt, and pepper.
• Combine: Add warm potatoes, red onion, pickles, and parsley to the dressing. Fold gently to coat.
• Chill: Refrigerate for 1+ hours. Drizzle with extra BBQ sauce before serving.

Notes

• Potato Tip: Don’t overcook—keep them slightly firm for texture.
• Spice It Up: Add a dash of hot sauce or cayenne for heat.
• Add-Ins: Crispy bacon, shredded cheddar, or hard-boiled eggs work well.
• Vegan Option: Use plant-based mayo and BBQ sauce.
• Make Ahead: Prepare up to 24 hours in advance; flavors improve over time.
• Bonus Twist: Stir in grilled corn or black beans for Southwest flair!

(P.S. Leftovers make epic loaded potato skins.)

Nutrition

Serving: 150g | Calories: 220kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 380mg | Potassium: 600mg | Fiber: 3g | Sugar: 6g | Vitamin C: 15mg | Calcium: 20mg | Iron: 1.2mg

Ready to wow your guests? This Barbecue Potato Salad is a game-changer! Tag us on social media when you make it—we’d love to see your creations.

For more see our 18 Delicious Potato Salad Recipes Perfect for Summer Gatherings