Smokey Bar-B-Q Potato Salad

This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions.
  • 12



  • 6 cup red potatoes, quartered
  • 1/2 tablespoon olive oil
  • 3 ears of corn, kernels cut from the cob
  • 1 large red bell pepper, diced
  • 2 cloves garlic, minced
  • 4 green onions, diced and divided
  • 1/4 cup mayonnaise
  • 1/3 cup Stubb's® Smokey Mesquite Bar-B-Q Sauce
  • 1 tablespoon stone ground mustard
  • 1 teaspoon Stubb's Bar-B-Q Spice Rub
  • 1/2 teaspoon each salt and black pepper, or to taste
  • 1/2 cup chopped bacon


  • Bring a large pot of water to a boil. Add potatoes and boil for 10-12 minutes, or until tender and easily pierced with a fork. Once tender, drain potatoes and return to the pot. Set aside.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add corn kernels and diced bell pepper. Cook for 2-3 minutes. Add garlic and half of the green onions and cook for an additional 60 seconds. Set aside to cool.

  • In a small bowl, stir together mayonnaise, Stubb's Smokey Mesquite Bar-B-Q Sauce, mustard, Stubb's Bar-B-Q Spice Rub, salt and black pepper.

  • Add sauteed vegetables, mayonnaise mixture and bacon to drained potatoes in pot. Stir to combine. Serve immediately at room temperature, or cover and refrigerate for 1-2 hours to serve chilled. Right before serving top with remaining green onions and additional bacon, if desired.

  • Note: Potato salad can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Corn and bell peppers can be grilled instead of sauteed, if desired.

Nutrition information (per Serving)