BBQ Baby Shower Loaded Salad (Printable Version)

Smoky baked baby potatoes loaded with cheddar, bacon, and fresh herbs for a flavorful, crowd-pleasing side.

# What You Need:

→ 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, 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 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:

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. 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 and gently toss to coat evenly.
04 - Fold in chopped bacon, cheddar cheese, scallions, chives, parsley, and red onion, reserving a portion of each for garnish.
05 - Transfer the salad to a serving dish and garnish with reserved bacon, cheese, scallions, and fresh herbs.
06 - Chill for at least 1 hour before serving to allow flavors to develop. Serve cold or at room temperature.

# Expert Tips:

01 -
  • The smoky bacon and sharp cheddar combination tastes indulgent without requiring any fancy technique.
  • It sits happily at any temperature, so you can prep it hours ahead and stop worrying about timing.
  • One bowl, minimal fuss, maximum compliments—which honestly feels like winning at hosting.
02 -
  • The potatoes must be completely cool before meeting the dressing, otherwise the warm starch absorbs everything and you end up with a mushy mess instead of distinct bites.
  • Don't skip the chilling time—this salad tastes noticeably better after an hour in the fridge when the dressing has worked its way into every crevice.
03 -
  • Make this the day before a gathering and you've already won half the battle—it sits in the fridge getting better as the flavors meld, and you're free to focus on other things.
  • If your BBQ sauce is on the thick side, whisk it with a splash of apple cider vinegar before adding it to the dressing so it combines smoothly instead of clumping.
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