For an even richer flavor, try grilling the potatoes lightly before cubing them. If you prefer a tangier salad, add a tablespoon of apple cider vinegar. This salad is best served chilled and will keep in the refrigerator for up to 3 days. Consider adding crumbled bacon or chopped celery for added texture and flavor.
BBQ Potato Salad
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 50 mins
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SERVING12 People
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VIEWS103
Elevate your summer gatherings with this smoky and tangy BBQ Potato Salad! The perfect side dish, bursting with flavor and even better the next day. A guaranteed crowd-pleaser that will become a staple at your barbecues.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol103 mg
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Fiber4 g
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Protein7 g
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Saturated Fat4 g
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Sodium319 mg
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Sugar5 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Place the cubed potatoes in a large pot and cover completely with cold, salted water. Bring to a boil over high heat. (5 minutes)
02
Step
20 mins
Once boiling, reduce the heat to medium-low and simmer gently until the potatoes are just tender when pierced with a fork. (15-20 minutes)
03
Step
2 hrs
Drain the potatoes thoroughly in a colander. Transfer them to baking sheets lined with parchment paper, spreading them in a single layer to allow steam to escape. Refrigerate until completely cold. (2 hours)
04
Step
5 mins
In a large bowl, gently combine the cooled potatoes with the diced hard-cooked eggs, mayonnaise, red onion, barbeque sauce, and garlic powder. Season generously with sea salt and freshly ground black pepper. Mix carefully to avoid mashing the potatoes. (5 minutes)
05
Step
2 hrs
Sprinkle the top of the potato salad with smoked paprika for a final touch of color and smoky flavor. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Vance Cummerata
Apr 2, 2025So easy to make, and everyone at the BBQ loved it!
Stephania Gutmann
Feb 23, 2025This recipe is a game-changer! The smoky paprika really elevates the flavor.
Sasha Greenholt
Nov 9, 2024Best potato salad I've ever made!
Major Larson
Oct 16, 2024I used sweet potatoes instead and it was amazing!
Anita Berge
Sep 19, 2024Can this be made a day ahead?
Letitia Bartoletti
Sep 2, 2024The tip about cooling the potatoes on a baking sheet is genius. They didn't get mushy at all!
Brendan Wunsch
Aug 7, 2024Absolutely! In fact, the flavors meld together even better overnight.
Gillian Bailey
Jun 1, 2024I added a touch of Dijon mustard for an extra kick. Delicious!