A smoky BBQ potato salad with bacon, cheddar, fresh herbs, and tangy dressing, ideal for sharing.
# What You'll Need:
→ Potatoes
01 - 3 pounds baby potatoes, washed and halved
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
→ Dressing
04 - 3/4 cup sour cream
05 - 1/2 cup mayonnaise
06 - 1/4 cup BBQ sauce, smoky or sweet style
07 - 2 teaspoons Dijon mustard
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon freshly ground black pepper
→ Mix-ins and Toppings
10 - 5 ounces smoked bacon, cooked crisp and chopped
11 - 1.5 cups shredded sharp cheddar cheese
12 - 4 scallions, thinly sliced
13 - 2 tablespoons fresh chives, chopped
14 - 2 tablespoons fresh parsley, chopped
15 - 1/2 small red onion, finely diced
# How-To Steps:
01 - Preheat oven to 400°F. Toss halved baby potatoes with olive oil and salt. Spread on a baking sheet and roast for 25 to 30 minutes, until tender and golden. Allow to cool to room temperature.
02 - In a large mixing bowl, whisk together sour cream, mayonnaise, BBQ sauce, Dijon mustard, apple cider vinegar, and black pepper until smooth and well combined.
03 - Add cooled roasted potatoes to the dressing mixture. Gently toss to coat all pieces evenly.
04 - Fold in chopped bacon, cheddar cheese, scallions, chives, parsley, and red onion, reserving a portion of each ingredient for final garnish.
05 - Transfer the potato salad to a serving dish. Garnish with reserved bacon, cheese, scallions, and fresh herbs.
06 - Refrigerate for at least 1 hour before serving to allow flavors to fully develop. Serve chilled or at room temperature.
