Classic Potato BBQ Side Salad is a simple, tasty mix that’s perfect for any cookout or picnic. It features tender potatoes, a creamy dressing, and just the right amount of tang to balance out smoky BBQ flavors. Each bite has a great combo of soft potatoes and crunchy veggies, making it a favorite at summer gatherings.
I love making this salad because it’s so easy to whip up ahead of time. I usually let it chill in the fridge for a couple of hours so all the flavors blend together nicely. Adding a little mustard or pickle juice always gives it a nice zing that keeps people coming back for more. It’s one of those dishes everyone asks for, and it never disappoints.
My favorite way to serve this potato salad is right alongside grilled ribs or burgers. It cools things down and adds a creamy touch that complements all the smoky, grilled goodness. Whenever I bring this salad to a BBQ, I know it’s going to be a hit—there’s just something comforting and familiar about it that reminds me of good times with friends and family.
Key Ingredients & Substitutions
Baby Potatoes: I love baby potatoes here because they grill nicely and stay firm. If you can’t find them, use new potatoes or fingerlings. Larger potatoes work too, just cut them into small, even pieces for grilling.
Bacon: Crispy bacon adds great crunch and smoky flavor. Want a vegetarian option? Try smoked paprika or liquid smoke in the dressing for that BBQ vibe without meat.
Blue Cheese: This adds a rich, tangy hit, but it’s optional. If you’re not a fan, feta or goat cheese make nice milder alternatives.
Dressing: Mayonnaise and sour cream create a creamy base. Greek yogurt is a healthier swap that still brings creaminess.
How Can You Get Perfectly Grilled Potatoes for This Salad?
Grilling baby potatoes so they’re tender with a char can be tricky. Here’s how I do it:
- Halve the potatoes to expose more surface area for grilling.
- Toss them well in oil and spices so each piece is coated and flavorful.
- Grill cut side down first to get nice sear marks and avoid sticking.
- Turn occasionally to cook evenly, checking doneness with a fork.
- If the outsides are browning too fast but insides are still hard, move them to a cooler part of the grill or lower the heat slightly.
This method gives you potatoes with a lovely smoky flavor and firm but tender texture perfect for this salad.
Equipment You’ll Need
- Grill or grill pan – perfect for giving the potatoes a smoky, charred flavor.
- Mixing bowls – to toss the potatoes and prepare the dressing easily.
- Whisk – helps you blend the dressing smoothly without lumps.
- Tongs – great for turning the potatoes on the grill safely.
- Sharp knife and cutting board – for chopping potatoes, bacon, and veggies precisely.
Flavor Variations & Add-Ins
- Swap bacon for grilled chicken pieces for a heartier salad option with extra protein.
- Use cheddar or feta cheese instead of blue cheese for a milder, creamy taste.
- Add roasted bell peppers or grilled corn for a sweet crunch and extra color.
- Stir in chopped fresh herbs like parsley or chives to brighten the flavor.
Classic Potato BBQ Side Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 4 strips crispy bacon, chopped
- 1/4 cup red onion, finely diced
- 1 cup arugula or mixed greens
- 2 tablespoons fresh dill, chopped
- 1/4 cup blue cheese crumbles (optional)
For the Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, minced
- Salt and pepper, to taste
Optional:
- Balsamic glaze or BBQ sauce for drizzling
How Much Time Will You Need?
This salad takes about 10 minutes to prep, 15 minutes to grill the potatoes, plus a few minutes to toss everything together. You can serve it right away or let it chill a bit to let flavors meld—either way, it’s quick and delicious!
Step-by-Step Instructions:
1. Prepare and Grill the Potatoes:
Preheat your grill to medium-high. Toss the halved baby potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated. Place them cut side down on the grill and cook for 10–15 minutes, turning occasionally, until they’re tender and have nice grill marks. Use a fork to check they’re cooked through.
2. Make the Dressing:
While the potatoes grill, whisk together mayonnaise, sour cream, apple cider vinegar or lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a bowl. Taste and adjust seasoning if needed.
3. Toss and Assemble the Salad:
Once the potatoes are grilled, let them cool slightly. Then, gently mix them with crispy bacon, diced red onion, and chopped dill. On a large plate or bowl, spread a layer of arugula or mixed greens. Pile the warm potato mixture on top. Drizzle the creamy dressing evenly over the salad. Sprinkle with blue cheese crumbles if you like, add extra dill for garnish, and optionally drizzle with balsamic glaze or BBQ sauce.
Serve immediately and enjoy the smoky, creamy flavors!
Can I Use Frozen Potatoes for This Salad?
It’s best to use fresh baby potatoes for grilling as frozen ones tend to become mushy. If you only have frozen, thaw them completely and pat dry before grilling to reduce moisture.
Can I Make This Salad Ahead of Time?
Yes! Prepare the potatoes, bacon, and dressing ahead and mix everything just before serving to keep the arugula fresh and prevent it from wilting.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the potatoes gently on the stove or in the microwave before tossing with fresh greens and dressing again.
What Can I Substitute for Blue Cheese?
If you’re not a fan of blue cheese, feta or goat cheese work well as milder alternatives that still add creaminess and tang.
