World Champion Warm Potato Salad
This award-winning warm potato salad showcases Little Potato Co. creamer potatoes cooked fondant-style in rich beef broth and seasoned with Yoneda’s White for deep, savoury flavour. Fire-roasted corn and crisp smoked bacon add sweetness and smoke, while fresh chives bring brightness. The creamy dressing made with OG Ghee, mayonnaise, and sour cream coats every bite without weighing it down. Finished with a final swipe of mayo torched to a golden finish, this dish delivers buttery texture, layered smoke, and a championship-level balance that earned it 1st place at the American Royal World Series of BBQ.
Ingredients
- 2.5 lbs Little Creamer Potatoes
- 1 Litre Beef Broth
- 2 tbsp Yonedas Signature Seasoning
- 1 cup Niblet Corn
- 1 cup chopped thick cut bacon
- 2 tbsp fresh chives
Dressing
- 4 tbsp Ghee
- 4 tbsp Mayonnaise
- 4 tbsp Sour Cream
- 2 tbsp Lemon Juice
Instructions
- Prepare the Fondant Potatoes: Dice the Little potatoes into about 6 pieces each, Place potatoes in a skillet or aluminum foil pan and add beef broth until halfway up the sides. Season generously with Yoneda’s White Seasoning.
- Cook the Potatoes: Bring to a gentle simmer at 400 degrees. Cook until the potatoes are tender and the broth has mostly absorbed, stirring occasionally. Cover the potatoes in aluminum foil after 1 hour, and let them cook an additional 30 minutes.
- In a large bowl, combine the warm fondant potatoes with fire-roasted corn, smoked bacon, and chives.
- Make the Dressing: In a small bowl, whisk together OG Ghee, mayonnaise, and sour cream until smooth. Pour over the warm potato mixture and gently toss to coat.
- Torch and Finish: Spread the salad evenly in a shallow dish. Top with a thin layer of mayonnaise and lightly torch it with a flame until golden and caramelized. Finish with a sprinkle of fresh chives.
Video
@youneedabbq 1st place potatoes at the American Royal! Recipe on our website
♬ original sound - You Need BBQ
Notes
Warm Potato Salad – FAQ
What makes this potato salad “fondant style”?
Fondant potatoes are cooked by searing the cut sides, then braising in broth until tender. This method gives the potatoes a rich, buttery texture and helps them absorb seasoning evenly.Can I use regular potatoes instead of creamer potatoes?
Creamer potatoes work best because they hold their shape and cook evenly. You can substitute small Yukon Golds, but the texture will be slightly different.Do I have to use beef broth?
Beef broth adds depth and umami. Chicken or vegetable broth works in a pinch, but the flavour will be lighter and slightly less rich.What is Yoneda’s White seasoning?
It’s a balanced all-purpose seasoning used in the original winning recipe. If unavailable, substitute with a mild garlic-salt-pepper blend but note the flavour will differ from the championship version.Can I omit the fire-roasted corn or smoked bacon?
Yes. Both add sweetness and smokiness, but the recipe still works without them. For vegetarian versions, omit bacon and use vegetable broth.Can I make this salad ahead of time?
Yes—prep the components separately and combine before serving. Warm slightly before finishing, so the texture stays creamy.Does the mayo torching matter?
Yes. Torching the final layer of mayonnaise adds a subtle caramelized flavour and a beautiful finish. If you don’t have a torch, broil briefly—watch closely to avoid burning.How do I keep the potatoes from falling apart?
Use firm creamer potatoes, avoid overcooking, and let them cool slightly before mixing with the dressing.Should this dish be served warm or hot?
Warm is ideal. Too hot will thin the dressing, and too cool will dull the flavours.Can this be scaled for catering or competitions?
Absolutely. The method scales cleanly—just keep the potatoes in a shallow braising layer and mix in batches to avoid breaking them. Tried this recipe?Let us know how it was!