Barbecue Oven-Roasted Potato Salad

I’ve been testing out potato salad recipes lately trying to find one that I like.

My family potato salad, which I posted years ago, is increasingly challenging to make. Not because it’s a hard recipe, but because there’s an ingredient that is almost impossible to find in the grocery store: green onion dip mix.

If I’m lucky, I can get it online.

If not, I’m left potato salad-less.

I tested this oven-roasted potato salad recipe out over the Super Bowl weekend. It went well with my oven-baked brisket and was a stellar side dish.

This salad can be eaten hot or cold, but I recommend eating it warm. Refrigerated cooked potatoes, like fries or oven-roasted potatoes, aren’t really my jam.

All of the ingredients in this potato salad work well together. I love the addition of green onions. They add a bite to any potato salad, and I try to use them as much as possible in those recipes!

Enjoy!

Barbecue Oven-Roasted Potato Salad

Servings: 6-8
Time: 45 mins
Difficulty: Easy
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A potato salad with layers of flavor from the oven-roasted potatoes to the barbecue-mayonnaise dressing.

Ingredients

4-5 large Russent potatoes, cleaned and cubed into 1″ pieces

1 TBS. olive oil

2 tsp. barbecue dry rub seasoning

salt and pepper

1.5 cups mayonnaise

1/2 cup barbecue sauce

1 TBS. dijon mustard

1 bunch green onions, sliced

6 strips bacon, cooked and crumbled

Directions

In a large bowl, toss cubed potatoes with oil, dry rub, salt and pepper. Lay out in an even layer on a baking sheet and bake for 40-45 minutes or until crispy and browned. Let cool slightly.
In a large bowl, stir together mayonnaise, barbecue sauce, Dijon mustard, adding salt and pepper to taste.
Place potatoes in a large resealable bowl and toss with barbecue mayonnaise sauce. Add green onions and bacon and toss until well combined. Serve warm or cold.