Hamdi Saidani This Pioneer Woman BBQ Potato Salad is a tangy and smoky recipe, which is made with crispy bacon and your favorite BBQ sauce. It’s the perfect side dish for any cookout, ready in about 45 minutes.
Pioneer Woman BBQ Potato Salad Recipe Ingredients
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 of kosher salt
- 1/2 cup fresh parsley leaves, chopped
How To Make Pioneer Woman BBQ Potato Salad Recipe
- Boil the potatoes: Place the potatoes in a large pot with cold water and the salt. Cover, bring to a boil, and cook for 10 to 15 minutes, or until fork-tender. Drain the potatoes, cut them in half, and transfer them to a large bowl.
- Cook the bacon: While the potatoes are boiling, fry the bacon in a large skillet over medium heat for 12 to 15 minutes, until crisp. Transfer the bacon to a paper towel-lined plate to drain, then chop it into 1-inch pieces.
- Make the pickled onions: In a small bowl, whisk together the red wine vinegar, honey, chile flakes, and dill until the honey dissolves. Add 1/2 cup of water and the sliced onions. Toss to combine, ensuring the onions are submerged. Set aside.
- Mix the dressing: In a medium bowl, mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire sauce, and a pinch of salt until well combined.
- Combine and serve: Pour the dressing over the warm potatoes. Add about one-third of the pickled onions, two-thirds of the chopped bacon, and half of the chopped parsley. Toss everything together gently. Garnish with the remaining parsley, bacon, and pickled red onions before serving.
Recipe Tips
- What kind of potatoes are best? Baby Yukon Golds are perfect for this salad because their waxy texture helps them hold their shape after boiling, and their creamy flesh absorbs the dressing beautifully.
- Can I make this ahead of time? You can boil the potatoes and make the dressing and pickled onions up to a day in advance. For the best texture, toss everything together and add the bacon just before serving to keep it crispy.
- What type of BBQ sauce should I use? Any brand or style of BBQ sauce you love will work here! A smoky, Kansas City-style sauce or a tangy, vinegar-based Carolina sauce would both be delicious.
- How long will the pickled onions last? The quick-pickled onions can be made ahead and stored in an airtight container in the refrigerator for up to one week.
What To Serve With This BBQ Potato Salad
This potato salad is the ultimate side dish for any casual, outdoor, or barbecue-themed meal.
- Smoked Brisket or Ribs
- Grilled Chicken
- Pulled Pork Sandwiches
- Hamburgers and Hot Dogs
- Corn on the Cob
How To Store BBQ Potato Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the bacon will soften over time.
Pioneer Woman BBQ Potato Salad Nutrition Facts
- Calories: 420 kcal
- Carbohydrates: 35g
- Protein: 10g
- Fat: 26g
- Saturated Fat: 6g
- Sodium: 800mg
- Sugar: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to peel the potatoes?
No, for baby Yukon Gold potatoes, the skin is thin and tender, so you can leave it on. It adds color, texture, and nutrients to the salad.
Can I use a different type of onion?
Red onion is ideal for pickling because of its mild flavor and vibrant color. If you don’t have one, a sweet Vidalia onion would be the next best choice, though it won’t have the same color.
My dressing seems thick. What should I do?
If your dressing is thicker than you’d like, you can thin it out with a little extra apple cider vinegar or a splash of the pickling liquid from the red onions for an extra layer of flavor.
Try More Pioneer Woman Recipes:
- Pioneer Woman Broccoli Cauliflower Salad Recipe
- Pioneer Woman Southern Potato Salad Recipe
- Pioneer Woman Turkey Salad Recipe
Pioneer Woman BBQ Potato Salad Recipe
Description
A smoky and tangy potato salad featuring tender baby potatoes, crispy bacon, and quick-pickled red onions in a creamy BBQ dressing.
Ingredients
Instructions
- Boil potatoes until tender; drain and halve.
- Fry bacon until crisp; chop and set aside.
- Quick-pickle thinly sliced red onion in a vinegar and honey mixture.
- Whisk together mayonnaise, BBQ sauce, mustard, vinegar, and seasonings for the dressing.
- Toss warm potatoes with the dressing, most of the bacon, some pickled onions, and parsley.
- Garnish with remaining bacon, onions, and parsley before serving.
Notes
- u003cliu003eTossing the potatoes with the dressing while they are still warm helps them absorb more flavor.u003c/liu003eu003cliu003eReserve some of the crispy bacon and fresh parsley to sprinkle on top just before serving for the best texture and appearance.u003c/liu003eu003cliu003eThe quick-pickled onions add a bright, tangy crunch that balances the richness of the dressing and bacon.u003c/liu003eu003cliu003eAdjust the amount of honey in the pickled onions to your desired level of sweetness.u003c/liu003e
