Nothing says summer like picnics or BBQ’s. My husband likes to throw a few steaks or chicken breasts on the grill while I work on side dishes. Sometimes we do grilled veggies or grilled potatoes but often times I make cold side dishes. My favorite cold sides are potato salad, pasta salad, cole slaw, and fruit salad.
I usually make my salads the same way every time so sometimes I like to switch it up a bit. I’ve been thinking of making a loaded potato salad with cheese and bacon. However, I didn’t think it was enough because it would still have the classic flavor of my regular potato salad. The more I thought the more barbecue came into my head.
My first thought was to mix some barbecue sauce into the potato sauce but since it already has so much sauce on it, I didn’t think that would work. Then I thought of the barbecue seasoning that I make to put on popcorn. I thought that it would give the potato salad the barbecue flavor without all the extra sauce.
I quickly got to work on my idea. I had some potatoes leftover from the farmers market so I just used those. I boiled them in water then ran them under cold water and cut them up. Next I made my classic potato salad dressing and mixed it up with the barbecue seasonings. Finally I put the bacon and Kerrygold Dubliner cheese on top. I was going to mix the bacon and cheese into the potato salad but then I thought it might be nice to put it on top so everyone could choose how much they wanted in their potato salad.
I really liked the flavor. The potatoes were firm but soft and the dressing had a clear barbecue flavor. The bacon and Dubliner cheese added a delicious flavor to the potato salad. This was a great twist on traditional potato salad.
- 2 lb. small white potatoes
- ⅓ c. sour cream
- ¼ c. light mayonnaise
- 1 T. paprika
- 1 T. brown sugar
- 1 t. salt
- ½ t. chili powder
- 1 t. garlic powder
- ½ t. onion powder
- 1 T. yellow mustard
- 3 strips bacon, crumbled
- ½ c. Kerrygold Dubliner cheese, shredded
- salt and pepper
- Bring a large pot of water to a boil. Add the potatoes and boil for 20 minutes.
- Drain in a colander and run cold water over the potatoes for 5 minutes.
- Cut the potatoes into 1 inch pieces and place in a large bowl.
- In a small bowl combine the sour cream, mayonnaise, paprika, brown sugar, salt, chili powder, garlic powder, onion powder, and yellow mustard. Mix well and pour over the potatoes.
- Mix the potatoes and dressing until well combined.
- Sprinkle the crumbled bacon and Dubliner cheese over top of the potato salad.
- Chill until ready to serve.
I was given the Kerrygold cheese for this recipe but all opinions are 100% my own.