BBQ Baby Shower Loaded Salad (Printable Version)

Smoky baby potato salad with crisp bacon, cheddar, fresh herbs, and tangy BBQ dressing.

# 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
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 1/2 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 Make It:

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 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. Gently toss to evenly coat all potatoes.
04 - Fold in chopped bacon, cheddar cheese, scallions, chives, parsley, and red onion, reserving a small portion of each ingredient for garnish.
05 - Transfer the 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 meld. Serve cold or at room temperature.

# Expert Advice:

01 -
  • It's hearty enough to feel like a main course but plays perfectly as a side, which means less cooking pressure.
  • The smoky bacon and sharp cheddar actually get better as it sits, so you can prep this the day before and stress less.
  • Everyone eats it—vegetarians can skip the bacon, people avoiding mayo won't judge you for it, and kids somehow always go back for more.
02 -
  • Cold potatoes are non-negotiable; if you mix warm potatoes into the dressing, the mayo will break and the whole thing separates into something sad and grainy.
  • Don't skip the hour of chilling—it sounds like a small thing, but the flavors actually transform as they sit together, and the salad tastes infinitely better when properly cold.
03 -
  • Cook your bacon the morning of or even the day before, crumble it, and store it in an airtight container—crispy bacon reheats beautifully in a 160°C oven for two minutes if it loses its crunch.
  • Use a potato masher or wooden spoon to gently toss instead of your hands or salad tongs; hands are warm and can break the potatoes, while tongs poke holes that let dressing escape.
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