Oh my god Becky. Look at that barbecue potato salad. It’s just so….amazing. Ok, if you are super young then you may have not caught that joke in regards to Becky. But basically, that is what I literally said out loud after a bite into this salad. I was so amazed by how delicious it was. I literally could eat this everyday. Perfect timing and all, for you know, July 4th coming up. Or simply because you want a delicious dish. This is a total twist on the classic potato salad. Well, instead of the typical egg and mayo tangy type of potato salad always served during the summer and parties, the idea of a barbecue flavored potato salad got me quite excited. This idea came to me after so many of you guys have straight up flipped over the deliciousness of my homemade barbecue sauce from my Smoky Barbecue Sweet Potato Chickpea Burgers. I wanted to make it the star of another dish and with the holiday coming up, the idea just sounded perfect. And an exciting update…some of you had asked about a caramel color-free liquid smoke, well guess what, I found one! Now, the color doesn’t bother me, but if it bothers you, then I found one made by Wright’s. I actually found it at my local Central Market here in Texas, but also they are sold on Amazon here! This potato salad has it all. It is full of barbecue flavor, filling potatoes, sweet corn and a nice crunch of raw chopped celery. To me, it’s really nice to have a crunch factor when eating cold salads like this and all the potatoes are soft. If you don’t like celery, use chopped raw carrots instead, that works too!
The entire recipe is just 8 ingredients (+salt!) It’s also perfect for anybody with allergies because it is dairy-free, oil-free and nut-free. I can’t wait to hear what you think of this vegan barbecue potato salad! Drop me a line below please after you make them!
Barbecue Potato Salad
- 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
- 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.
- 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.
- While the potatoes are cooking, chop your celery or carrot. Get your corn ready as well. I just thawed some frozen corn.
- 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.
- I chopped up some of the celery leaves for garnish right before serving. Enjoy!
Vegan, gluten-free, oil-free, nut-free