RECIPE: “Barbecue” Potato Salad | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: “Barbecue” Potato Salad | The Nibble Webzine Of Food Adventures
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RECIPE: “Barbecue” Potato Salad

What to bring to a barbecue? Barbecue potato salad, a recipe from QVC’s chef David Venable, who blends barbecue sauce in with the mayonnaise.

Says David: “In my opinion, it’s really not a barbecue without a side of potato salad. While the classic version is near perfection, sometimes it’s fun to play with the flavors (a sure sign of a confident cook!) This dish mirrors the flavor of your favorite barbecued meats.”



  • 4 pounds new potatoes, quartered
  • 1/2 pound smoked bacon
  • 1-1/3 cups mayonnaise
  • 2-1/2 tablespoon Dijon mustard
  • 3 tablespoons barbecue sauce
  • 1 hard boiled egg, diced
  • 2 celery stalks, diced
  • 1/2 red onion, minced
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground pepper
  • Optional garnish: fresh chives, chopped
  •   barbecue-blt-potato-salad-davidvenableQVC-230
    Barbecue potato salad. Photo courtesy QVC.

    1. COVER the potatoes with water and bring to a boil in a large stockpot over high heat, with 1 tablespoon salt. Cook until the potatoes are tender, about 30 minutes; drain. While the potatoes are cooking…

    2. RENDER the bacon until crisp in a large skillet over medium-high heat, about 5 minutes. Drain the bacon on several paper towels and break into small, bite-size pieces. Set aside.

    3. MIX the mayonnaise, mustard, barbecue sauce and hard boiled egg in a large bowl. Slowly add the potatoes to the dressing and let them absorb the liquid, about 15 minutes. Add the celery, red onion, thyme, salt and pepper and refrigerate until well chilled.

    4. GARNISH with the bacon and chives just before serving.

    Find more of David Venable’s recipes at

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