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.
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Dan loves creating his own twists on recipes for family dinners, party food or weekend cooking. Cooking in the kitchen with family has turned into one of his favorite hobbies in life and on Mantitlement he can share that all with you!

“Once I tried my first flavor of Head Country Bar-B-Que Sauce I was hooked. Not only was the spice in perfect relation to the sweetness of the sauce but I loved the fact that it was a totally affordable option to grab at the store. But most of all – it’s darn good.”


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



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!