Description
Pioneer Woman’s BBQ Potato Salad is a unique variation of traditional potato salad, featuring a barbecue sauce-based dressing instead of the usual mayonnaise. The potatoes are boiled until tender, then tossed in a smoky, tangy BBQ dressing that’s flavored with spices, onions, and sometimes bacon. This dish is both creamy and savory, with a hint of sweetness from the barbecue sauce.
Ingredients
Scale
- 2 pounds of small red or Yukon Gold potatoes, cut into bite-sized pieces
- 1/2 cup of barbecue sauce (use your favorite variety)
- 1/2 cup of mayonnaise
- 2 tablespoons of yellow mustard
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of sugar (optional, for added sweetness)
- 1 small red onion, finely chopped
- 1/2 cup of chopped celery
- 1/4 cup of chopped pickles or pickle relish
- Salt and pepper to taste
- Optional add-ins: crumbled bacon, shredded cheese, chopped chives
Instructions
- Boil the Potatoes: Start by placing the cut potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 10-15 minutes, or until they are fork-tender but not falling apart. Drain the potatoes and let them cool slightly.
- Prepare the Dressing: In a large mixing bowl, combine the barbecue sauce, mayonnaise, yellow mustard, apple cider vinegar, and sugar (if using). Stir until the dressing is smooth and well combined.
- Mix the Salad: Add the cooled potatoes to the bowl with the dressing. Gently toss the potatoes to coat them evenly with the dressing. Add the chopped red onion, celery, and pickles or pickle relish, and stir to combine. Season with salt and pepper to taste.
- Chill the Salad: Cover the potato salad and refrigerate it for at least 1 hour before serving. This allows the flavors to meld together.
- Serve: Before serving, give the salad a quick stir. If desired, garnish with crumbled bacon, shredded cheese, or chopped chives for extra flavor and texture.