Barbecue Potato Salad

Barbecue Potato Salad

Barbecue potato salad is a very tasty and satisfying dish, which is ideal as a garnish for a sandwich or as a dish for a summer picnic.


● Barbecue Sauce (Makes about 1 1/4 cups),
● 1 cup tomato puree/sauce (mine has added salt only),
● 2 tablespoons pure maple syrup,
● 2 teaspoons liquid smoke (I used Wright’s which has no added color, yay!),
● 4 teaspoons apple cider vinegar,
● 1 tablespoon vegan worcestershire sauce (Whole Foods carries a vegan & gf version),
● Potato Salad,
● 1/2 teaspoon fine sea salt,
● 7 medium gold potatoes chopped into chunks 1/2 inch each (990 g, you’ll need about 6 heaping cups),
● 3/4 cup of above barbecue sauce,
● 1 cup chopped raw celery (112 g, or use raw carrots if you don’t like celery or a combo of both),
● 3/4 cup corn kernels (I just used frozen),
● Salt and pepper to season the potatoes.


1. First, make your barbecue sauce by combining all the ingredients and whisking until smooth. Place in the fridge to chill while you prepare the potatoes.
2. Preheat an oven to 400 degrees and line a sheet pan with parchment paper. Chop your potatoes and spread out evenly on the pan. Season well with salt and pepper and bake for 25-30 minutes, or until very golden brown.
3. While the potatoes are cooking, chop your celery or carrot. Get your corn ready as well. I just thawed some frozen corn.
4. When the potatoes are done, let them cool a few minutes and then add them to a large bowl. Add the chopped celery/carrot and corn and the barbecue sauce using only 3/4 cup of the sauce (or use as much as you want). Toss everything together until evenly coated. Place to chill in the fridge for 1-2 hours or until ready to serve. This can be prepared the day before as well.
5. I chopped up some of the celery leaves for garnish right before serving.

Bon Appetit!!!

Barbecue Potato Salad

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