Head Country


Head Country

Print Recipe

Oven Roasted Barbecue Potato Salad

The rich flavor of roasted potatoes changes the game in this classic BBQ side dish, where smooth and creamy meets crispy and salty. The dressing gets a punching-up, too, with some added sweet-and-smoky from your favorite flavor of Head Country BBQ sauce.



5 pounds yellow or russet potatoes, scrubbed and cut into small cubes
1 Tbsp. kosher salt
1 1/2 tsp. fresh ground black pepper
2 Tbsp. olive oil
1 pound bacon, cooked until crisp and chopped
2 C. diced celery
1/2 C. scallions, chopped
1 1/2 C. mayonnaise
1/2 C. Head Country Bar-B-Q Sauce, Original
1 Tbsp. dijon mustard
1/4 C. chopped parsley
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper

Cooking Instructions

Preheat the oven to 400 degrees F.

Toss the potatoes in a large bowl with the salt, pepper, and olive oil. Spread onto 2 baking sheets that have been sprayed with cooking spray.

Bake for 45 minutes, tossing twice during cooking, until the potatoes are tender and lightly browned. Remove the potatoes from the oven and let cool.

Make the dressing by adding the BBQ sauce, mayonnaise, dijon mustard, parsley, salt, and pepper to a bowl. Whisk together until smooth.

Add the roasted and cooled potatoes to a large bowl. Add scallions, celery, and bacon. Pour the dressing over the ingredients in the bowl and toss together until combined.

Cover with plastic wrap and place in the refrigerator for at least an hour—or longer, if needed.

Toss before serving and garnish with chopped parsley. Enjoy!