Go Back
texas bbq potato salad recipe

Easy Texas BBQ Potato Salad Recipe Our Favorite Side

Texas bbq potato salad recipe: a creamy, smoky side dish that blends the best of barbecue flavors with classic potato salad comfort. Perfect for cookouts!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 people
Calories 350 kcal

Equipment

  • Large pot for boiling potatoes
  • Skillet: For cooking bacon
  • Large Mixing Bowl: For combining ingredients.
  • Whisk: For preparing the dressing.
  • Measuring Cups and Spoons: For accurate ingredient measurement.
  • Cutting Board: For chopping vegetables
  • Knife: For preparing the vegetables
  • Potato Masher (optional): For a creamier potato salad texture.

Ingredients
  

  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 6 slices bacon
  • 1/2 cup mayonnaise
  • 1/4 cup BBQ sauce (Texas style)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup red onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt to taste

Instructions
 

  • Step 1: Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and let cool slightly. Avoid overcooking, which can cause the potatoes to become mushy.
  • Step 2: Cook the Bacon: While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Once cooled, crumble the bacon. Alternatively, bake bacon at 400F (200C) for about 15-20 minutes for less mess.
  • Step 3: Prepare the Dressing: In a large bowl, whisk together the mayonnaise, BBQ sauce, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, and black pepper. Taste and adjust seasonings as needed. For a sweeter dressing, add a teaspoon of sugar.
  • Step 4: Combine Ingredients: Gently fold the slightly cooled potatoes, crumbled bacon, red onion, and celery into the dressing. Be careful not to mash the potatoes.
  • Step 5: Chill and Serve: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, stir in the fresh parsley. Serve chilled. A longer chilling time enhances the flavor even further. Optional: For a spicier kick, add a pinch of cayenne pepper to the dressing or include finely diced jalapeo. Substitute the apple cider vinegar with white vinegar for a sharper tang.

Notes

Variations

Texas BBQ potato salad recipe is open to numerous adaptations to suit varied tastes and dietary needs.
  • Ingredient Swaps:
    • For a vegetarian version, bacon can be omitted and replaced with smoked tofu or mushroom bacon for a similar smoky flavor.
    • The mayonnaise can be substituted with Greek yogurt or avocado mayonnaise for a lighter option.
    • Different types of onions, such as sweet Vidalia onions or green onions, can be used in place of red onions.
  • Regional Twists:
    • A Southwestern influence can be added by incorporating roasted corn, black beans, and a touch of chili powder.
    • A Carolina-style twist can be achieved by using a mustard-based BBQ sauce.
    • A spicier version can be made by adding finely diced jalapeos or a dash of hot sauce.
  • Dietary Adjustments:
    • To make the recipe gluten-free, ensure that the BBQ sauce used is certified gluten-free.
    • For a dairy-free option, use dairy-free mayonnaise or a cashew-based cream.
    • To reduce the sodium content, use low-sodium bacon and adjust the amount of salt added.

Serving Suggestions

Texas BBQ potato salad recipe excels as a versatile side dish, suitable for a range of occasions.
  • It is an ideal accompaniment to grilled or smoked meats, such as ribs, brisket, or pulled pork.
  • The salad can be served at picnics, barbecues, potlucks, or any outdoor gathering.
  • It pairs well with sandwiches, burgers, and wraps, adding a creamy and flavorful element to the meal.
  • For an elegant presentation, serve the potato salad in individual ramekins or on a bed of lettuce.
  • Garnish with extra bacon crumbles, chopped parsley, or a sprinkle of smoked paprika before serving.

Storage Tips

Proper storage is crucial for preserving the freshness and flavor of Texas BBQ potato salad recipe.
  • The potato salad should be stored in an airtight container in the refrigerator.
  • It is best consumed within 3-4 days to maintain optimal quality and prevent spoilage.
  • Avoid leaving the potato salad at room temperature for more than two hours, as this can promote bacterial growth.
  • Stir the salad before serving, as the dressing may separate during storage.
  • Freezing is not recommended, as it can alter the texture of the potatoes and dressing.

Frequently Asked Questions

  • Question 1: Can this recipe be made ahead of time? The potato salad can be prepared up to 24 hours in advance. This allows the flavors to meld, enhancing the overall taste. However, add the parsley just before serving for the best presentation.
  • Question 2: Can I use a different type of potato? Yes, other potato varieties such as red potatoes or Yukon Golds can be used. Red potatoes will provide a firmer texture, while Yukon Golds offer a creamier consistency. Adjust cooking times accordingly.
  • Question 3: What if I don’t have smoked paprika? Regular paprika can be used as a substitute, but it will lack the smoky flavor. To compensate, consider adding a drop or two of liquid smoke to the dressing.
  • Question 4: How can I prevent the potato salad from being too watery? Ensure the potatoes are drained well after cooking and allowed to cool slightly before adding the dressing. Avoid overmixing, as this can release excess starch and moisture.
Keyword Salad