Classic Potato BBQ Side Salad is a simple, satisfying dish that brings together tender potatoes, crunchy celery, and a creamy dressing that feels just right for any summer cookout. It’s that perfect side that adds a cool and tasty balance to grilled meats, with a little bit of tang and a lot of comfort.
I love making this salad ahead of time because the flavors really have a chance to blend, and it’s always a hit whenever I bring it to a BBQ. The potatoes soak up the dressing nicely, and the crunch from the celery adds such a refreshing contrast. Plus, it’s easy to whip up and doesn’t require fancy ingredients—just good, solid basics.
Whenever I serve this potato salad, I like to garnish it with a sprinkle of paprika and some fresh herbs if I have them on hand. It makes the dish look bright and inviting, and those little touches always get a few extra compliments. This salad reminds me of warm afternoons, friends gathered around, and the smell of the grill—it just feels like summer on a plate.
Key Ingredients & Substitutions
Potatoes: Baby or red potatoes hold their shape well when roasted, giving you nice chunks with a tender inside. If you can’t find these, Yukon Golds work great too.
Cherry Tomatoes: Roasting brings out their sweetness and softens them perfectly. If tomatoes aren’t in season, roasted red peppers can add a smoky touch.
Olive Oil: This adds richness and helps roast the potatoes beautifully. You can swap for avocado oil or any mild vegetable oil if needed.
Fresh Herbs: Parsley and chives add fresh, bright notes that balance smoky flavors. If fresh herbs are unavailable, dried herbs can be used but reduce the quantity.
Bacon (optional): Adds a smoky crunch, but you can skip or replace it with smoked paprika or a dash of liquid smoke for a vegetarian version.
How Can I Get Crispy, Roasted Potatoes with Full Flavor?
Getting crispy, flavorful roasted potatoes is all about the right steps:
- Cut potatoes into even-sized pieces so they cook uniformly.
- Toss them well with oil, salt, pepper, and smoked paprika for seasoning and color.
- Spread potatoes in a single layer on a baking sheet—crowding causes steaming instead of roasting.
- Roast in a hot oven (425°F) to develop a crispy outside and tender inside.
- Turn the potatoes halfway through cooking so all sides get browned evenly.
- Add tomatoes towards the last 10 minutes to soften without drying out.
Following these steps will give you potatoes that are golden and packed with flavor, perfect for your BBQ salad!
Equipment You’ll Need
- Baking sheet – perfect for roasting potatoes evenly and getting them crispy.
- Mixing bowls – one for tossing the potatoes and another for mixing the dressing easily.
- Sharp knife – helps you cut potatoes and vegetables into uniform pieces quickly.
- Whisk or fork – for blending the dressing ingredients smoothly.
- Measuring spoons and cups – keep your flavors balanced without guesswork.
- Serving bowl or platter – to present your salad nicely and make serving a breeze.
Flavor Variations & Add-Ins
- Swap bacon for crispy pancetta or skip for a vegetarian version; add smoked paprika for that smoky touch instead.
- Stir in chopped dill or basil to change the herb flavor profile and add freshness.
- Mix in some diced cucumbers or radishes for extra crunch and a cool burst of flavor.
- Add a handful of crumbled feta or goat cheese for a creamy, tangy twist that pairs well with potatoes.
Classic Potato BBQ Side Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby or red potatoes, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil, divided
- 1/2 cup red onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 3 strips bacon, cooked and crumbled (optional)
- 2 cups fresh arugula or mixed greens, for serving
For the Dressing:
- 1 tablespoon apple cider vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This potato salad takes about 10 minutes to prep and around 30 minutes to roast the potatoes and tomatoes. In total, you can expect to spend about 40-45 minutes from start to finish, with most of the time hands-off while the oven does the work.
Step-by-Step Instructions:
1. Roast the Potatoes and Tomatoes:
Preheat your oven to 425°F (220°C). Toss the chopped potatoes with 2 tablespoons of olive oil, salt, pepper, and smoked paprika. Spread them out evenly on a baking sheet. Roast for about 25-30 minutes, turning the potatoes halfway through so they brown evenly. During the last 10 minutes, add the cherry tomatoes to the pan so they get soft and caramelized.
2. Make the Dressing:
While the potatoes roast, whisk together the remaining tablespoon of olive oil, vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. This simple dressing brings lots of flavor to the salad.
3. Combine and Serve:
In a large bowl, mix the warm roasted potatoes and tomatoes with the finely chopped red onion, parsley, chives, and crumbled bacon if you’re using it. Pour the dressing over everything and toss gently so the warm potatoes soak up the flavors. Arrange fresh arugula or mixed greens on a serving platter, then spoon the potato salad on top. Garnish with additional herbs and a sprinkle of smoked paprika if you like. Serve warm or at room temperature – perfect for any BBQ!
Can I Use Frozen Potatoes for This Salad?
It’s best to use fresh baby or red potatoes for roasting since frozen potatoes tend to become mushy when cooked. If you only have frozen, thaw them completely and pat dry before roasting to reduce excess moisture.
Can I Make This Salad Ahead of Time?
Absolutely! Roast the potatoes and tomatoes, prepare the dressing, and combine everything a few hours before your BBQ. Store in the fridge and bring to room temperature before serving for the best flavor and texture.
What Can I Substitute for Bacon?
If you’re avoiding bacon, try smoked paprika or a dash of liquid smoke in the dressing for that smoky flavor. Toasted nuts like pecans or walnuts can add a nice crunch, too.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, enjoy cold or let it come to room temperature for a few minutes to revive the flavors.
