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Loaded BBQ Chicken Potato Salad Recipe with Crispy Onion Strings

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A smoky-sweet BBQ chicken potato salad topped with crispy onion strings, combining creamy potatoes, tangy dressing, and crunchy texture for a flavorful and hearty side dish.

Ingredients

Scale
  • 2 pounds (900g) baby red potatoes, halved or quartered
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) sour cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 green onions, thinly sliced
  • 1/4 cup (15g) fresh parsley, chopped (optional)
  • 2 cups (300g) cooked chicken breast, shredded or chopped
  • 1/3 cup (80ml) BBQ sauce
  • 1 large yellow onion, thinly sliced into rings
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying

Instructions

  1. Place the halved potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce heat and simmer for about 15 minutes until potatoes are fork-tender but not falling apart. Drain and set aside to cool slightly (about 10 minutes).
  2. While potatoes cook, heat about 2 inches of vegetable oil in a skillet to 350°F (175°C). In a bowl, combine flour, garlic powder, salt, and pepper. Toss the thinly sliced onions in the flour mixture until well coated. Shake off excess flour before frying.
  3. Carefully fry the onions in batches for 2-3 minutes per batch, stirring gently until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels. Season immediately with a pinch of salt.
  4. In a large mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, smoked paprika, salt, and pepper. Add warm potatoes and gently toss to coat. Stir in green onions and parsley if using. Let it sit for 10 minutes so the flavors meld.
  5. Toss the cooked chicken with BBQ sauce until evenly coated. You can warm it up slightly if you prefer, but room temperature works fine.
  6. Gently fold the BBQ chicken into the potato salad mixture, saving some chicken and onion strings for garnish. Transfer to a serving bowl or dish.
  7. Top with the reserved chicken pieces and a generous handful of crispy onion strings. Optionally, sprinkle a little extra smoked paprika or fresh herbs on top for color.

Notes

Use waxy potatoes like red or Yukon gold for best texture. Fry onion strings at 350°F (175°C) for optimal crispiness. Let salad rest 10-15 minutes before serving to meld flavors. Add crispy onions just before serving to keep crunch. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use dairy-free mayo and sour cream. Rotisserie chicken works well as a shortcut.

Nutrition

Keywords: BBQ chicken, potato salad, crispy onion strings, summer recipe, picnic, potluck, barbecue side dish

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