This easy Pioneer Woman BBQ Potato Salad is the perfect side dish for any BBQ or family gathering. It’s creamy, flavorful, and packed with crispy bacon and tangy pickled onions. You can easily customize it with simple ingredients you already have on hand, making it a quick and delicious addition to any meal.
Ingredients Needed
For the Potatoes:
- 3 pounds baby Yukon gold potatoes
- 2 tablespoons kosher salt
- 8 slices thick-cut bacon
For the Quick-Pickled Onion:
- 1/2 cup red wine vinegar
- 1 to 2 tablespoons honey
- 1 teaspoon red chile flakes
- 1 teaspoon dried dill
- 1 small red onion, thinly sliced
For the Dressing:
- 3/4 cup mayonnaise
- 1/4 cup BBQ sauce
- 2 tablespoons whole-grain mustard
- 1 to 2 tablespoons apple cider vinegar
- 1 teaspoon freshly ground black pepper
- 3 dashes Worcestershire sauce
- 1 pinch kosher salt
- 1/2 cup fresh parsley leaves
How To Make Bbq Potato Salad
- Cook the Potatoes: Place the potatoes in a large pot with cold water and add kosher salt. Cover the pot and bring the water to a boil. Cook for 10 to 15 minutes, or until fork-tender. Drain and cut the potatoes in half, then transfer them to a bowl.
- Cook the Bacon: In a large skillet, fry the bacon over medium heat for 12 to 15 minutes until crispy. Remove and drain on paper towels. Once cooled, chop into 1-inch pieces and set aside.
- Make the Quick-Pickled Onion: In a small bowl, whisk together red wine vinegar, honey, red chile flakes, and dried dill until the honey is dissolved. Add 1/2 cup of water and the thinly sliced onions. Toss to coat and ensure the onions are submerged. Set aside or store in an airtight container for up to 7 days.
- Prepare the Dressing: In a medium bowl, mix together mayonnaise, BBQ sauce, whole-grain mustard, apple cider vinegar, black pepper, Worcestershire sauce, and a pinch of kosher salt. Stir until fully combined.
- Assemble the Salad: Pour the dressing over the potatoes, then add one-third of the quick-pickled onions, two-thirds of the chopped bacon, and half of the fresh parsley. Toss gently to combine.
- Garnish and Serve: Top the salad with the remaining parsley, bacon, and pickled onions. Serve chilled and enjoy!
Recipe Tips
- Don’t Overcook the Potatoes: Boil the potatoes just until they are fork-tender. Overcooking can make them mushy and less enjoyable in the salad.
- Crisp the Bacon Well: Make sure the bacon is crispy before chopping it. This will give a nice crunch and flavor to the salad.
- Adjust the Pickled Onion: If you prefer a milder taste, use less honey or vinegar in the quick-pickled onions.
- Chill the Salad: Let the potato salad chill for at least 30 minutes before serving. This allows the flavors to meld together.
- Customize the Dressing: Feel free to add more BBQ sauce or mustard to the dressing if you like a stronger flavor.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover BBQ potato salad in an airtight container in the fridge for up to 4 days.
- Reheating: To reheat leftover BBQ potato salad, it’s best to enjoy it cold or at room temperature. If you prefer it warm, gently heat it in the microwave for 20-30 seconds, but be careful not to overheat and change the texture.
Nutrition Facts
- Calories: 290 kcal
- Total Fat: 16 g
- Saturated Fat: 3 g
- Cholesterol: 90 mg
- Sodium: 150 mg
- Potassium: 400 mg
- Total Carbohydrate: 40 g
- Dietary Fiber: 4 g
- Sugars: 5 g
- Protein: 6 g
More Pioneer Woman Recipes:
Pioneer Woman Bbq Potato Salad
Description
This easy Pioneer Woman BBQ Potato Salad is the perfect side dish for any BBQ or family gathering. It’s creamy, flavorful, and packed with crispy bacon and tangy pickled onions. You can easily customize it with simple ingredients you already have on hand, making it a quick and delicious addition to any meal.
Ingredients
For the Potatoes:
For the Quick-Pickled Onion:
For the Dressing:
Instructions
- Cook the Potatoes: Place the potatoes in a large pot with cold water and add kosher salt. Cover the pot and bring the water to a boil. Cook for 10 to 15 minutes, or until fork-tender. Drain and cut the potatoes in half, then transfer them to a bowl.
- Cook the Bacon: In a large skillet, fry the bacon over medium heat for 12 to 15 minutes until crispy. Remove and drain on paper towels. Once cooled, chop into 1-inch pieces and set aside.
- Make the Quick-Pickled Onion: In a small bowl, whisk together red wine vinegar, honey, red chile flakes, and dried dill until the honey is dissolved. Add 1/2 cup of water and the thinly sliced onions. Toss to coat and ensure the onions are submerged. Set aside or store in an airtight container for up to 7 days.
- Prepare the Dressing: In a medium bowl, mix together mayonnaise, BBQ sauce, whole-grain mustard, apple cider vinegar, black pepper, Worcestershire sauce, and a pinch of kosher salt. Stir until fully combined.
- Assemble the Salad: Pour the dressing over the potatoes, then add one-third of the quick-pickled onions, two-thirds of the chopped bacon, and half of the fresh parsley. Toss gently to combine.
- Garnish and Serve: Top the salad with the remaining parsley, bacon, and pickled onions. Serve chilled and enjoy!
Notes
- Don’t Overcook the Potatoes: Boil the potatoes just until they are fork-tender. Overcooking can make them mushy and less enjoyable in the salad.
- Crisp the Bacon Well: Make sure the bacon is crispy before chopping it. This will give a nice crunch and flavor to the salad.
- Adjust the Pickled Onion: If you prefer a milder taste, use less honey or vinegar in the quick-pickled onions.
- Chill the Salad: Let the potato salad chill for at least 30 minutes before serving. This allows the flavors to meld together.
- Customize the Dressing: Feel free to add more BBQ sauce or mustard to the dressing if you like a stronger flavor.
Pioneer Woman Bbq Potato Salad