Kick that boring side dish up a notch with this BBQ Bacon Potato Salad! Naturally gluten-free with a dairy-free option, this potato salad is drizzled with BBQ sauce and sprinkled with bacon for a delicious side dish that is perfect for any summer BBQ.
Have you ever written a blog post while simultaneously eating the recipe you are blogging about?
Oh ok cool, neither have I 😉
So last week I was recipe brainstorming when all of a sudden I realized that I hadn’t had one bite of potato salad all summer. Crime? I think so! Creamy, carb-filled and the star of most BBQs, potato salad is one of those foods that I could probably eat every day. I am really picky about my potato salad though, so I tend not to do any store-bought versions. Plus, everything is better homemade anyway!
When I got to work on this recipe I knew that I wanted it to be more than your average potato salad recipe. With summer coming to a close I know that I only have a few more weeks to share my summer recipes with my family, so I wanted to make this BBQ bacon potato salad share worthy. And boy is it ever!
Quick poll – do you prefer white or red potatoes for your potato salad?
While I am an equal opportunist when it comes to taters [just give me all the carbs!], I do hold a special place in my heart for red potatoes. Maybe it’s because I’m a ginger? I’m not really sure why I love them so much, but it definitely could be due to their pretty red skin 😉
I bring this up because I of course opted for red potatoes for this BBQ bacon potato salad, but I don’t see why Russet or Idaho potatoes wouldn’t work as well. They get covered in the same sauce anyway!
And is it just me or is there something seriously magical about BBQ sauce?
As hardcore of a ketchup lover as I am, I could probably dunk just about anything into BBQ sauce [let’s not even discuss my honey mustard obsession!]. And since summer, BBQ sauce, and potato salad pretty much go hand in hand, I thought combining them in this recipe was pretty much a stroke of genius.
It’s also pretty freaking tasty
And since this blog post seems to be one random thought followed by another, can we talk about how underrated chives are? I’ve used them in a few recipes the past week and holy freaking heck I just love them! I have already informed Ninja that they are getting added to my herb garden when the time comes [still need to build it – minor detail!] and I have a feeling that they are going to get as much use as my mint, rosemary and basil plants do. FACT: fresh herbs > dried herbs
And while traditional potato salads use mayo as a base, this BBQ bacon potato salad recipe does not. Mayo honestly gives me the shivers [not sure why!] so I tend not to keep it in the house, which means that this potato salad uses plain Greek yogurt to make that tangy, creamy sauce. It works just as well in my opinion, but if mayo is your thing, go for it! You can also easily swap in a dairy-free mayo or yogurt in place if you need the recipe to be dairy-free. I love easily adaptable recipes!
Alright enough random babbling – let’s get to the recipe!
- 4lbs red potatoes, cubed
- 6 slices turkey bacon, cooked and chopped
- 1 small red onion, diced
- 1 cup plain Greek yogurt
- 1/3 cup BBQ sauce
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- fresh chives [optional]
- BBQ sauce [for drizzling on top]
- Add the cubed potatoes to a large pot of water and bring to a boil. Allow to simmer until softened. Drain and let cool.
- Mix together the yogurt, BBQ sauce, garlic sauce and sea salt. Set aside.
- Once potatoes have cooled, add the red onion and sauce mixture and stir until the potatoes are coated. Add the bacon and stir once or twice to incorporate.
- Sprinkle with fresh chives and drizzle with extra BBQ sauce before serving.
- Subsitute dairy-free mayo or yogurt for the Greek yogurt for a dairy-free option.
What is your favorite BBQ side dish?