BBQ Baby Shower Loaded Salad (Print Version)

Roasted baby potatoes with smoky bacon, sharp cheddar, fresh herbs, and tangy BBQ dressing for festive gatherings.

# Ingredient List:

→ Potatoes

01 - 3 lbs 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 Steps:

01 - Preheat oven to 400°F. Toss halved baby potatoes with olive oil and salt. Spread on a baking sheet and roast for 25–30 minutes, until tender and golden. Let 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.
03 - Add cooled roasted potatoes to the dressing. Gently toss to coat all pieces evenly.
04 - Fold in chopped bacon, cheddar cheese, scallions, chives, parsley, and red onion, reserving a little of each for garnish.
05 - Transfer to a serving dish. Garnish with reserved bacon, cheese, scallions, and herbs.
06 - Chill for at least 1 hour before serving to allow flavors to meld. Serve cold or at room temperature.

# Helpful Tips:

01 -
  • It's the kind of side dish that actually tastes better the next day, so make it ahead and forget the stress.
  • Smoky bacon and sharp cheddar means every bite has real personality, not that bland potato salad energy.
  • Completely gluten-free if you grab the right BBQ sauce, making it easy to feed a mixed crowd.
02 -
  • The dressing needs acid (the vinegar) or it tastes flat and one-dimensional no matter what else you do—don't skip it.
  • Warm potatoes soak up dressing better than cold ones, so let them cool just enough to handle but not all the way to room temperature before tossing.
03 -
  • Cook the bacon until it's shattered-crisp; chewy bacon ruins the texture and makes it less interesting to eat.
  • Use sharp cheddar, not mild, because you need the cheese to have its own voice in this conversation of flavors.
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