This BBQ Potato Salad is a different spin on your traditional, run of the mill style potato salad that everyone is used to. It really got some wows from the people that I had over for a BBQ last weekend. The sauce is so amazing! The BBQ sauce really added some spice and sweetness, which turns it into a whole different type of picnic fare. Everything in this recipe is pretty much the same as basic potato salad, but note that I roasted the potatoes instead of boiling them, which really gave it another, less starchy resulting salad. You got your celery, scallions (everyone calls them green onions, whatever you do), potatoes, mayonnaise (I recommend the avocado mayonnaise because it has about half the calories of regular mayo, besides it being rich in omega-3 fatty acids from the avocados), dijon mustard, and the surprise kick of some all-natural Rib Rack Southern Bourbon BBQ Sauce! YUMZ!! They even make a sugar free seasoning!
I’ll be honest, the color that is created in the mayonnaise sauce is beige, which LOOKS unappealing, but I’m sure once you taste it you will easily disregard the boring “suburban garage door color” that is created here. It really does need the Italian flat leaf parsley on top to mask the beige office floor carpeting color.
Note the disgusting color, but DISREGARD! It’s so good that I’ve decided to keep what was leftover of it and put it on everything that I can think of. It’s even a good veggie dip!
Yeah roast your cut potatoes instead of boiling them. You won’t be disappointed. Again, this is the second part of this recipe where I started nibbling!
Get the eggs going so when you assemble the salad you don’t have to wait for these little ‘would-be’ baby chickens to cool down. See my foolproof hard boiled egg recipe below in the recipe card.
YES and I’m telling you that I forgot to put these in the day I made the salad, so I added them the next day. I’m busy and I’m sure you are too. It made zero difference.
That’s it. Look at the lovely browned edges of those roasted potatoes! I sat there with a spoon and started chomping this stuff down! Honestly, it gets better each day that it sits in the fridge, so it’s a good idea to make it ahead of time.
Song for the Prep: Party All The Time by Eddie Murphy
Wow. This is hysterical! Rick James…he wrote the song. Have you seen the most absolutely hysterical cartoon by Mike Judge? Tales From the Tour Bus. The Rick James one is a 2 part show and I’m so glad I found it on YouTube! Watch this while your potatoes roast. Part 2 starts with this whacked out song that Eddie sings. Ooooh hooo oohooooooooh!
BBQ Potato Salad
- May 3, 2021
- 1 hr
- Print this
- POTATO SALAD:
- 5# organic baby red potatoes, cut into bite size pieces
- 2 C celery, diced
- 3/4 C scallions, chopped fine
- 2 T extra virgin olive oil
- 1 T salt
- 2 tsp pepper
- 5 eggs, hard boiled and chopped plus 1/2 tsp salt
- 1 1/2 C avocado mayonnaise
- 1/2 C BBQ sauce
- 1 T Dijon mustard
- 1/4 C Flat Leaf Italian Parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- Step 1
- Preheat oven to 400 degrees F.
- Step 2
- POTATOES – Toss potatoes with avocado oil, salt, and pepper. Spread onto 2 baking sheets lined with parchment paper. Bake for 35-40 minutes depending on the size of your potatoes. You want them to be soft, but not mushy. Let cool.
- Step 3
- EGGS – Place eggs in bottom of saucepan, add enough water to cover at least an inch over the eggs. Add 1/2 tsp salt to the water. Heat the pan over high heat, bring to a rolling boil, and then turn off heat and let sit on the heated burner for 10-12 minutes. Put the eggs in an ice bath to cool quickly. Peel them and add to potato salad at the end.
- Step 4
- SAUCE – Prepare the sauce by adding all of the ingredients. It’ll be beige!
- Step 5
- Add cooled, roasted potatoes to the sauce, with the scallions, eggs, and celery. Cover and chill for at least an hour. At least.