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The Ultimate Smoky Barbecue Potato Salad Recipe

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
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 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