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BBQ & Bacon Potato Salad

Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Side Dish
Cuisine: American
Keyword: bacon, bacon potato salad, barbecue, bbq, bbq bacon potato salad, cookout, picnic, potato, potato salad


  • 4 pounds of red potatoes unpeeled
  • cups mayonnaise
  • 3 tablespoons barbecue sauce
  • 2 tablespoons Dijon mustard
  • ¼ chopped fresh parsley
  • 2 stalks of celery finely diced
  • 1 small red onion finely diced
  • 1 2.8 oz pouch of real bacon bits or sub freshly fired bacon
  • salt & pepper to taste
  • chopped green onions to taste


  • Preheat your oven to 400 degrees. Dice the red potatoes into about 1 inch pieces, leaving the skin on. Drizzle the potatoes with olive oil (or butter) if desired & season with salt & pepper. Cover with aluminum foil, and bake for 45-60 minutes until fork tender. Set the potatoes aside to cool completely. After cooling slightly, place in the fridge to get cold.
  • Once the potatoes are cold, prepare the potato salad. In a large bowl, mix together the mayonnaise, barbecue sauce, Dijon mustard, & parsley. Gently fold in the cooked potatoes, celery, red onion, & bacon. Season with salt & pepper to taste. Sprinkle on the green onions.
  • Refrigerate for at least 1 hour prior to serving to allow time for the flavors to marry.