BBQ Baby Shower Potato Salad (Printable)

Loaded potato dish with smoky bacon, BBQ flavors, cheddar, and fresh herbs for festive gatherings.

# What You Need:

→ 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 style
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 - 1.5 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 cooled roasted potatoes to the prepared dressing. Gently toss to coat all potato pieces evenly.
04 - Fold in 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 the top with reserved bacon pieces, 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 -
  • Perfect for feeding a crowd at baby showers, cookouts, or potlucks with minimal effort
  • Combines the beloved flavors of loaded baked potatoes with the convenience of a portable salad
  • Roasted baby potatoes add a tender, golden texture that's far superior to boiled potatoes
  • The smoky BBQ dressing creates a unique twist on traditional potato salad
  • Naturally gluten-free and easily customizable for different dietary needs
  • Can be prepared a day ahead, making party planning stress-free
02 -
  • Let the roasted potatoes cool completely before mixing with the dressing to prevent it from becoming too thin
  • Reserve some of the prettiest bacon pieces, cheese, and herbs for garnishing the top for a professional presentation
  • This salad can be made a day ahead and kept covered in the refrigerator, which actually enhances the flavors
  • Always check BBQ sauce and mayonnaise labels for gluten if serving to those with celiac disease or gluten sensitivity
  • For the best texture, cut baby potatoes into uniform halves so they roast evenly
  • Don't skip the chilling time—the hour in the refrigerator allows the dressing to fully absorb into the potatoes
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